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Recipes

Gluten Free Spinach and Ricotta Tartlets

4 servings
Intermediate
60 minutes
If you’re looking for a starter with a difference, perfect before a Ristorante Gluten Free Pizza Mozzarella.
Recipe Ingredients
How to Prepare
Ingredients
200 g
Gluten Free Plain Flour
100 g
Unsalted butter (Cut into small pieces)
pinch
Salt
30 - 60 ml
Water (2 - 4 tbsp, Cold)
5 g
Xanthan Gum (1 tsp)
For the Filling
250 g
Ricotta Cheese
0.5 g
Ground Nutmeg (2 Pinches)
2
Large Eggs (Beaten)
pinch
Salt
pinch
Ground Black Pepper
60 ml
Single Cream (4 tbsp)
5 g
Green Pesto (1 tsp)
100 g
Frozen Spinach (Defrosted and thoroughly drained of all excess liquid, Chopped)
Total:
60 minutes
Prep:
60 minutes
1

Put the flour, xanthan gum and salt into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the water a little at a time until the mixture comes together to form a firm dough. Wrap in cling film and chill for 15 minutes.

2

Divide the pastry into four equal pieces. Roll out each piece so it’s big enough to line your tartlet case. Push the pastry carefully into the base and sides of your case, taking care as Gluten Free pastry does have a tendency to be very short and tear easily. Place the pastry cases on a baking tray and prick the pastry with a fork. Bake in a pre- heated oven at 200°C, 400°F, Gas mark 6 for 10 minutes.

3

Put all the filling ingredients into a bowl and mix well. Pour into the pastry cases and return to the oven for 20-25 minutes until is firm to touch. Serve warm or cold with a salad.

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Recipe Ingredients

Ingredients
200 gGluten Free Plain Flour
100 gUnsalted butter (Cut into small pieces)
pinchSalt
30 - 60 mlWater (2 - 4 tbsp, Cold)
5 gXanthan Gum (1 tsp)
For the Filling
250 gRicotta Cheese
0.5 gGround Nutmeg (2 Pinches)
2Large Eggs (Beaten)
pinchSalt
pinchGround Black Pepper
60 mlSingle Cream (4 tbsp)
5 gGreen Pesto (1 tsp)
100 gFrozen Spinach (Defrosted and thoroughly drained of all excess liquid, Chopped)

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1

Put the flour, xanthan gum and salt into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the water a little at a time until the mixture comes together to form a firm dough. Wrap in cling film and chill for 15 minutes.

2

Divide the pastry into four equal pieces. Roll out each piece so it’s big enough to line your tartlet case. Push the pastry carefully into the base and sides of your case, taking care as Gluten Free pastry does have a tendency to be very short and tear easily. Place the pastry cases on a baking tray and prick the pastry with a fork. Bake in a pre- heated oven at 200°C, 400°F, Gas mark 6 for 10 minutes.

3

Put all the filling ingredients into a bowl and mix well. Pour into the pastry cases and return to the oven for 20-25 minutes until is firm to touch. Serve warm or cold with a salad.