Spinach, Ricotta & Pea Tart(s)

Great dish for dinner (hot) or next day cold for lunch. Quite easy to make and a really nice vegetarian dish!

Ingredients:

1 tub of Ricotta (usually 250g)
3 Eggs
4 Frozen cubes of chopped Spinach (They'll be in most frozen sections in the supermarket)
1 Large Red onion
Peas (up to you how many!)

+ Puff pastry, either some you've made or shop bought. If I'm honest I have no desire to make puff pastry and for a quick meal in the evening I would recommend buying it but if you have the time go ahead!

Method:

1. Preheat oven to 180°c.

2. Finely chop the onion and gently fry along with the frozen spinach. Don't let it burn but keep going until all the spinach has melted.

3. In a large mixing bowl whisk the eggs and the ricotta together until smooth. Add some salt and pepper and if you fancy you can also add some milk or cream, but not too much.

4. Boil some peas for a few minutes while you sort out your pastry.

5. Pastry. Now it's up to you how big/small you make these. I've made them in muffin tins (could be good for parties), Yorkshire pudding tins (as seen below) or a tray bake. It's completely up to you! Roll out the pastry and line your chosen dish.

6. Drain the peas and add them to the egg and ricotta mix then add the spinach and onions.

7. Spoon the mixture into the pastry and try not to overfill.

8. Bake in the oven for 20-40 minutes depending on how large your tarts are.

9. Serve with veg and mash for dinner or cold with salad the next day for lunch!

Great hot or cold dish, maybe make one too many for your lunch the next day!!

- Emma xxx