Individual Spinach Tarts with Red Pesto Sauce

Categories: Main course | Here's one | Earlier1

Serves: 4 servings

Ingredients:

1 400 gram Sho Crust Pastry
500 g Cooked Spinach
4 Eggs
200 g Fresh Ricotta
50 g Grated Parmesan
100 g Red Pesto Sauce
4 tb Mayonnaise
4 tb Water
1 Pinches Nutmeg
Salt and Pepper
Sauce

Instructions:
1. Roll out the pastry, line the loose bottomed flan rings, and refrigerate
for 20 minutes.

2. Preheat the oven to 200ºc / 400ºf / Gas Mark 6 and bake the pastry cases
blind for 10 minutes.

3. Meanwhile, chop the spinach. Beat the cheese and eggs together and add
the spinach. Season with the salt and pepper and nutmeg.

4. Pour the mixture into the cases and cook in the oven for 25 minutes. The
flans should be golden on top and set.

5. Make the sauce by blending together the pesto, mayonnaise, and water
until a pouring consistency is achieved.

6. Serve the tarts with a little of the sauce and some fresh salad leaves.

Converted by MC_Buster.

NOTES : Chef:Mark Wogan

Converted by MM_Buster v2.0l.

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