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To create Mini Spinach Ricotta Tartlets that are bursting with flavor, it's essential to understand the key components that contribute to their deliciousness. The recipe primarily consists of two parts: the crust and the filling, each playing a crucial role in the overall experience.

Mini Spinach Ricotta Tartlets

Discover the irresistible taste of Mini Spinach Ricotta Tartlets, the perfect appetizer for any occasion! These delightful bite-sized treats feature a creamy filling of ricotta and fresh spinach nestled in a flaky crust, making them as beautiful as they are tasty. Ideal for dinner parties, casual gatherings, or potlucks, these tartlets are versatile and easy to prepare. With options for dietary preferences, everyone can enjoy these savory delights. Get inspired to impress your guests!
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Ingredients
  

For the crust:

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup unsalted butter, cold and cubed

3-4 tablespoons ice water

For the filling:

1 cup fresh spinach, chopped (you can also use frozen, well-drained)

1 cup ricotta cheese

1/2 cup grated parmesan cheese

1 large egg

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1 tablespoon olive oil

Salt to taste

For garnishing (optional):

Fresh herbs (such as basil or parsley)

Additional grated parmesan

Instructions
 

Make the crust:

    - In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

      - Add ice water one tablespoon at a time, mixing just until the dough comes together. You may not need all the water.

        - Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

          Prepare the filling:

            - In a skillet over medium heat, add the olive oil and sauté the chopped spinach until wilted. If using frozen spinach, heat until warmed through and any excess moisture has evaporated. Let it cool slightly.

              - In a bowl, combine the ricotta cheese, grated parmesan, egg, garlic powder, black pepper, nutmeg (if using), and sautéed spinach. Mix until well combined and season with salt to taste.

                Assemble the tartlets:

                  - Preheat the oven to 375°F (190°C).

                    - On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles that are slightly larger than your mini muffin tin cups.

                      - Gently press each dough circle into the muffin tin cups, making sure to cover the bottom and sides.

                        - Fill each pastry shell with the spinach and ricotta mixture, just to the top.

                          Bake:

                            - Place the mini tartlets in the preheated oven and bake for about 20-25 minutes or until the crust is golden brown and the filling is set.

                              - Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.

                                Garnish and serve:

                                  - If desired, sprinkle fresh herbs and additional grated parmesan on top before serving. Enjoy warm or at room temperature as a delightful appetizer or snack!

                                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | Makes 12 tartlets