Spinach and Dill Tart With Roasted Peppers Recipe
A vegetarian Continental recipe with red bell pepper (capsicum) - finely chopped, cloves garlic - finely chopped, spinach - finely chopped. Ready in 1h 5m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Spinach and Dill Tart With Roasted Peppers Recipe, preheat the oven to 170 degree celsius
red bell pepper (capsicum) - finely chopped(2)spinach - finely chopped(300 grams)dill leaves - finely chopped(100 grams)britannia cheese spread - roasted garlic(1 cup) - 2
Pre make the pastry crust according to instructions
- 3
Roll the pastry dough into small circles and place it in the mini tart shell cups
-/2 all purpose flour (maida) - ( makes 40 mini tarts)(1 cups)chilled butter - cut into small pea size pieces(1/2 cup) - 4
Bake mini tart shells in the pre heated oven for 12 to 15 minutes until crisp and golden
-/2 all purpose flour (maida) - ( makes 40 mini tarts)(1 cups) - 5
Keep it aside to cool as you move on to make the filling
- 6
Heat a sauce pan with oil, add garlic and saute until they soften
cloves garlic - finely chopped(4)britannia cheese spread - roasted garlic(1 cup) - 7
Add bell peppers and saute until they become soft
red bell pepper (capsicum) - finely chopped(2) - 8
Add chopped spinach and dill leaves and give it a saute
red bell pepper (capsicum) - finely chopped(2)cloves garlic - finely chopped(4)spinach - finely chopped(300 grams)dill leaves - finely chopped(100 grams) - 9
Evaporate all the water from the spinach leaves
spinach - finely chopped(300 grams)dill leaves - finely chopped(100 grams)to 4 tablespoons chilled water(3) - 10
Turn off the heat and allow it to cool down
- 11
Mix the sauteed vegetables along with garlic cheese spread and the filling for the tart is ready
cloves garlic - finely chopped(4)britannia cheese spread - roasted garlic(1 cup) - 12
Fill a heap tablespoon of the filling into the mini tart shells and serve
-/2 all purpose flour (maida) - ( makes 40 mini tarts)(1 cups)chilled butter - cut into small pea size pieces(1/2 cup) - 13
Serve the Spinach and Dill Tart along with Ahina Long Leaf Green Tea for an afternoon snack or a tea party with friends and family
spinach - finely chopped(300 grams)dill leaves - finely chopped(100 grams)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Spinach and Dill Tart With Roasted Peppers Recipe
A vegetarian Continental recipe with red bell pepper (capsicum) - finely chopped, cloves garlic - finely chopped, spinach - finely chopped. Ready in 1h 5m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
13 steps- 1
To begin making the Spinach and Dill Tart With Roasted Peppers Recipe, preheat the oven to 170 degree celsius
red bell pepper (capsicum) - finely chopped(2)spinach - finely chopped(300 grams)dill leaves - finely chopped(100 grams)britannia cheese spread - roasted garlic(1 cup) - 2
Pre make the pastry crust according to instructions
- 3
Roll the pastry dough into small circles and place it in the mini tart shell cups
-/2 all purpose flour (maida) - ( makes 40 mini tarts)(1 cups)chilled butter - cut into small pea size pieces(1/2 cup) - 4
Bake mini tart shells in the pre heated oven for 12 to 15 minutes until crisp and golden
-/2 all purpose flour (maida) - ( makes 40 mini tarts)(1 cups) - 5
Keep it aside to cool as you move on to make the filling
- 6
Heat a sauce pan with oil, add garlic and saute until they soften
cloves garlic - finely chopped(4)britannia cheese spread - roasted garlic(1 cup) - 7
Add bell peppers and saute until they become soft
red bell pepper (capsicum) - finely chopped(2) - 8
Add chopped spinach and dill leaves and give it a saute
red bell pepper (capsicum) - finely chopped(2)cloves garlic - finely chopped(4)spinach - finely chopped(300 grams)dill leaves - finely chopped(100 grams) - 9
Evaporate all the water from the spinach leaves
spinach - finely chopped(300 grams)dill leaves - finely chopped(100 grams)to 4 tablespoons chilled water(3) - 10
Turn off the heat and allow it to cool down
- 11
Mix the sauteed vegetables along with garlic cheese spread and the filling for the tart is ready
cloves garlic - finely chopped(4)britannia cheese spread - roasted garlic(1 cup) - 12
Fill a heap tablespoon of the filling into the mini tart shells and serve
-/2 all purpose flour (maida) - ( makes 40 mini tarts)(1 cups)chilled butter - cut into small pea size pieces(1/2 cup) - 13
Serve the Spinach and Dill Tart along with Ahina Long Leaf Green Tea for an afternoon snack or a tea party with friends and family
spinach - finely chopped(300 grams)dill leaves - finely chopped(100 grams)
About this recipe
A vegetarian Continental recipe with red bell pepper (capsicum) - finely chopped, cloves garlic - finely chopped, spinach - finely chopped. Ready in 1h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
