WOYP Day #39 Spinach, Corn and Pepper Mini Tarts

As a kid I enjoyed my mom’s mini Jam Tarts, warm, flaky and filled with gooey mixed fruit jam. Devoured typically in a minute or less :D I’ve used the same Tart dough in these Savory Spinach, Corn & Red bell pepper tarts. The filling is mildly spiced so the kids could eat it too, but you can totally amp the spice levels for adults. These tarts are small and are perfect as appetizers. 

If you don’t have individual tart pans, you can use silicone cupcake liners, a cupcake pan, or a multi design cupcake pan like the one I’ve used. Basically you need something to hold the sides up and form a “cup” to hold the filling. This can also be used in to make one large tart as well instead of individual tarts.

Like with any Tart dough, it is important to start with cold butter.

Easy Tart Dough:

1 1/4 cups All-purpose flour
1/2 tsp Salt
1/3 cup Cold, unsalted Butter
3-4 tbsp Cold Water

4” or 5” cookie cutter
Rolling pin
Tart pans, cupcake pan or cupcake silicone molds
Rice or Dried Beans (any kind)
Parchment Paper or Foil

In a medium bowl, measure out the flour. Add the salt and whisk to combine. Grate the butter over the bowl. Using a for or your fingertips rub the butter into the flour until it resembles bread crumbs. Alternately, you can also cut the butter into small cubes and using a pastry cutter, cut the butter into the flour. Add a tablespoon of water at a time and mix until the dough comes together. Roll into a ball and cover with cling wrap. Refrigerate for 30 minutes. Mom never used to chill the dough and she used to go about making the tart shells right away. I prefer to chill it since it is hot now and I felt it yielded a flakier shell. 

After 30 minutes, transfer dough to a lightly floured surface. Preheat oven to 400F. Roll the dough using a rolling pin, to 1/4” thickness. Using the cookie cutter cut circles and place in the cupcake pan. Gently press the dough to conform to the sides. Repeat with all the dough. Using a fork poke the dough in several places. This is called docking the dough, which prevents the tart from puffing up in the oven. 

Blind Bake the Tart Shells:

These Tart shells are blind baked, meaning they are baked first with either rice or dried beans to weigh the shells down, then baked without them and then a final quick bake with the prepared filling. 

Line each shell with a piece of parchment paper or foil and then pour little rice (or beans) into each shell. Bake for 8 minutes. Remove from oven, remove the rice with the parchment and return shells to the oven for another 4 minutes. Remove from oven, fill each shell with prepared filling. Bake for another 2-3 minutes until filling is heated through. Serve warm.

Spinach, corn and Red bell pepper filling:  
You will need:

1 recipe Tart dough (recipe above)
2 tbsp Oil
1/2 cup chopped Onion
2 tbsp Yellow corn
1/4 cup chopped Red bell pepper
3 pods Garlic,  minced
1/2 cup Spinach, finely chopped
1/4 tsp Dried Oregano
1/4 tsp Red chili flakes
Salt to taste
2 tbsp Heavy cream

Heat oil in pan. Add the minced garlic, onions and bell pepper. Cook for 3-4 minutes until onions and peppers are soft. Add the corn and chopped spinach and cook for 2 minutes.Season with salt and add the chili flakes and dried Oregano. Combine well. Lastly add the cream and combine, cook for a minute and turn off heat.

Allow to cool before filling the shells, you don’t want the hot filling to make the shells soggy. 

We enjoyed these Savory tarts and I see more tarts in the future :D Thanks to my mom for a foolproof tart recipe!