Spinach, Feta and Polenta Crust Tartlets

We love a good quiche tart. Even though father-in-law claims to be on a carb-free diet he often requests my cheese and bacon tart. When there are only 2 of us at home a full sized tart can be a bit tempting. Yes a 1/6 is a better portion, but a 1/4 is far more likely to be served and before long you’re wondering why your jeans are getting a bit tight. This is why mini tarts are a far better idea. Make a batch, freeze then eat at a far more sensible level.

I was given eight little tart tins for Christmas a few years ago. As the cottage was for sale at the time they went straight into storage ready to be used in the new house. A few weekends ago they finally got christened. We have a bit of a frozen spinach glut at the moment, I haven’t a clue where it’s all come from so many meals at the moment are filled with spinach. Spinach & feta is one of my favourite flavour combinations so naturally used it in these tarts.

This pastry has an extra ingredient - polenta. You only add a small amount of polenta to the pastry, but it gives it a satisfying crunch. I entered the local WI show with these tarts, but they didn’t win. I think the non-traditional polenta crust blew it. I know for next time to go to a good old traditional quiche lorraine.

These tarts freeze well. I usually defrost in the fridge then warm through in the oven. However just be aware the second warming can make the pastry slightly soggy.

Spinach Feta & Polenta Crust Tartlets
Makes 6 x 10cm tarts

• 200g plain flour
• 1 tbsp polenta
• 1 tsp caster sugar
• 125g unsalted butter
• cold water
• 80g spinach, wilted
• 75g feta, cubed
• 2 eggs
• 60ml milk
• salt & pepper
• ground mace

1. Mix together the flour, polenta, and sugar then rub in the butter until it is the consistency of breadcrumbs. Add enough cold water (around 2 tbsp) to bind the pastry. Roll into a ball, wrap in cling film and chill for 30 min.
2. Split the pastry into 6 then roll out each individual piece until around 4 mm thick.
3. Place the pastry in a tin and lightly press into the fluted edge. Trim the pastry so you have a neat edge. Prick base with fork, just make sure you don’t go all the way through the pastry. Chill again for 30 min.
4. Preheat oven to 190°c. Place the tartlets on a baking tray. Line each tart with some baking paper then fill with baking beans or dry rice. This will help stop the pasty puffing up while baking. Bake for 7 minutes then remove the paper and baking beans and bake for a further 5 minutes.
5. Sprinkle the wilted spinach and feta over the tart bases.
6. In a jug whisk together the eggs, milk and a pinch of salt and pepper.
7. Pour this on top of the spinach and feta filling. Don’t overfill the tarts unless you want an eggy mess. Sprinkle a small amount of ground mace over the tartlets then bake for 20 min until tarts are golden.