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Whether you are planning an elaborate menu or just going ahead for tomorrow's Spinach and mozzarella tarts. This recipe stems from many decades of playing at the kitchen. I find that adding a few ingredients to a recipe provides depth into that which is usually bland. You may be on the lookout for milder foods to produce together with your leftovers. Great and mild Spinach and mozzarella tarts ideal for post-vacation. The substances within this recipe make your tongue pounding, also are very waist-friendly when you want a'bite' after an active getaway. Employing a few elements as choices, this soup is loaded using a fall and hot flavor that produces it tasty. The perfect Spinach and mozzarella tarts to heat up you on cool winter months. Great for employing leftover.

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How to make Spinach and mozzarella tarts

Yield = 12
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 2 teaspoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 bunch spinach, trimmed
  • 1 egg
  • 1/3 cup grated parmesan
  • 1 sheet frozen puff pastry, just thawed
  • 6 baby bocconcini, halved

Method

  • Step 1 Preheat oven to 220C or 200C fan-force. Line a large baking tray with baking paper.
  • Step 2 Heat oil in a large frying pan over medium-high heat. Cook garlic for 30 seconds or until fragrant. Add spinach and toss for 1-2 minutes or until wilted. Season and place in a strainer over a bowl to drain. Press down to extract most of moisture. Place on a board and coarsely chop.
  • Step 3 Place egg and parmesan in a small bowl and whisk with a fork until combined. Season.
  • Step 4 Cut pastry into 16 squares. Place on prepared tray. With a small knife, score squares to form a 0.5cm border (without cutting all the way through the pastry). Divide egg mixture between squares. Top with spinach and bocconcini. Bake for 12-15 minutes or until pastry is puffed and golden.