Spinach Souffle Tarts

We've got a crunchy tart base.

We've got a spinach and cheese filling.

And now we've got an appetite!

Join me as we walk through making these divine little spinach souffle tarts.

Base (tart shell)

• 115 grams (4 oz) flour
• 1/4 tsp dried yeast
• 1/4 tsp salt
• 55 ml (2 fl oz) lukewarm water
• 1 tsp olive oil

Filling

• 1 egg
• 15 grams (1/2 oz) spinach (ours was frozen)
• 1/8 cup yogurt
• pinch nutmeg
• 1/8 tsp dried basil
• cheese grated for the top

Mix the yeast and water together then add the flour, oil, and salt.

Remove the dough from the bowl and mix thoroughly.

Is it just me or does that dough look a bit like Raphael the teenage mutant ninja turtle? Hi...ya!

Place the dough in a covered bowl and leave for a couple of hours or until doubled in size.

Take your dough and roll it out then place in a tart baking tin. Allow about 2cms (3/4 in) of mixture to sit above the rim of the tin. Our tins were 10cm (4 in) across.

A recap of filling ingredients we've used:

• 1 egg beaten
• 15 grams (1/2 oz) spinach (ours was frozen)
• 1/8 cup yogurt
• pinch nutmeg
• 1/8 tsp dried basil
• cheese grated for the top

If frozen, thaw your spinach then finely chop then put in a bowl. Add the basil, yogurt, nutmeg and mix together.

Beat your egg then mix this into your spinach mixture.

Spoon your filling into the tart shells and sprinkle on the grated cheese.

Bake for 55 minutes at 180 C (360 F) or until cooked.

Whether you enjoy this as a first course for dinner, or have for lunch or a picnic, you're bound to enjoy this tart anytime of year.

Thanks for watching.