Unique! A tasty and pretty option for a side dish that is not another form of “potatoes again?”!
Tomato Spinach Tarts
- Cook & Prep: 1 h 15 m
- Serving: 10
For the Tarts
In a large frying pan, sauté diced onion in a little oil until golden. Add tomatoes, spinach, and basil. Stir until tomatoes begin to soften. Turn off heat. Add remaining ingredients aside from puff pastry; mix gently to combine. Drain excess liquid from pan.
Preheat oven to 375°F (190°C).
Grease 10 muffin tin cups. Press dough into tins; divide filling between muffin cups. Alternatively, you can skip the muffin tins and do this on a lined baking sheet. After filling dough squares, pinch together opposite corners of dough toward the center, forming a square tart.
Bake 45–50 minutes or until dough is lightly browned and puffed.
You can use small dough squares and mini muffin tins, dividing filling evenly between cups, for a larger crowd.