Sometimes, you just need that bite that says, “I put in effort,” even when you didn’t really have to. That’s exactly what I love about these Spinach & Ricotta Puff Pastry Tartlets. They instantly elevate any table setting, looking like fussy little restaurant bites, but honestly, they rely on the sheer magic of store-bought dough. When I was working in those California kitchens, we knew that layering flavor and texture was everything. And nothing beats the contrast between that dramatically flaky, golden puff pastry you get from the oven and the creamy, herby ricotta filling inside. This recipe is my secret weapon for looking like a culinary artist without spending hours rolling dough from scratch. If you’re ever looking for quick snacks for the kids that just happen to be elegant enough for adults, you should check out my list of easy snacks and treats, too!
Why do I keep coming back to this Spinach & Ricotta Puff Pastry Tart time after time? Because it nails that balance every single time. It’s one of those rare dishes where ease doesn’t compromise elegance. It’s ridiculously versatile, too!
- It’s fast! We’re talking simple assembly for an impressive payoff. You can find more tips for quick entertaining over in my collection of party appetizers when you’re planning your next gathering.
- The visual appeal is unmatched—that golden, puffy crust is just gorgeous.
- It transitions perfectly, making it fantastic for a light dinner, weekend brunch, or just as a stellar afternoon snack.
Ingredients for Your Spinach & Ricotta Puff Pastry Tart
When you look at the list, you’ll notice we’re keeping things straightforward. Trust me, using pre-made dough is never a sin—it’s smart cooking! What matters here is the quality of the simple components we bring together for that incredibly savory filling. Always make sure your spinach is completely drained; that’s rule number one for successful pastry. Here’s exactly what you’ll need for nine perfect little tartlets:
- 1¾ cups cooked chopped spinach (and please, drain it really well!)
- ⅓ cup ricotta cheese
- ¼ cup freshly grated parmesan cheese
- ½ teaspoon salt
- 1 large egg
- 2-3 tablespoons shredded mozzarella
- 1 pre-made pie dough (the flaky kind, please!)
Expert Tips for Perfect Spinach & Ricotta Puff Pastry Tart Preparation
Building great flavor starts with respecting the ingredients, and in this Spinach & Ricotta Puff Pastry Tart, our biggest enemy is hidden water. If you want that pastry to puff up dramatically and stay crisp, you have to manage moisture like a seasoned baker. I’ve learned a few tricks over the years that really help this simple recipe shine. You can find more advice on tweaking your oven routine in my big post about baking tips!
If you’re using pre-made dough, the secret to getting it to behave beautifully is keeping it cold right up until it hits the hot oven. Think quick, clean cuts when shaping those circles. I always keep my dough on the counter for just a minute or two before cutting, so it’s pliable but still firm.
The Critical Step: Managing Moisture in the Spinach
This isn’t negotiable, folks: drain your spinach until you think you can’t possibly get any more water out, and then wring it out one more time! Seriously, use your hands—the amount of liquid that comes out of what seems like dry cooked spinach is shocking. If that water leaches into the pastry, you won’t get that light, flaky puff. Instead, you’ll get a soggy, dense bottom crust, and we absolutely cannot have that!
Step-by-Step Instructions for Your Spinach & Ricotta Puff Pastry Tart
This is where the assembly happens, and trust me, it moves fast because your oven will be heating up! Since these are oven baked recipes, we get started right away. Everything relies on a hot, ready oven before the pastry softens too much on the counter. Before you even start mixing your filling, get that oven preheated to 375°F (190°C). Also, grab your 12-cup muffin tin and give it a quick light grease. This little precaution pays off hugely when it’s time to pull them out.
If you’re looking for more straightforward baking projects that yield amazing results, take a scroll through my collection of easy baking recipes!
Preparing the Filling and Pastry Bases
Time to mix! In a good, sturdy bowl, combine 1 1/4 cups of your super-dry chopped spinach with the ricotta, that salty parmesan, the single egg, and a pinch of salt. Mix it until it’s just perfectly combined and creamy—no need to overwork it. While that’s settling, take your pale, chilled pie dough. You need to cut out exactly nine medium circles. These need to be uniform so they bake evenly in the muffin cups. Gently press each circle into the greased cups so they line the bottoms and sides nicely.
Assembling and Baking the Spinach & Ricotta Puff Pastry Tartlets
Now, fill those pastry beds! Spoon the ricotta mixture evenly into the nine dough-lined cups. Don’t pile it too high, or it will try to escape the crust. Next, take your reserved spinach—that last half cup or so—and sprinkle it right over the filling. This gives you that beautiful deep green color on top! Final touch before baking: scatter that shredded mozzarella lightly over everything. Pop the whole tray into the 375°F oven for about 20 minutes. You’re waiting for that pastry to look deeply golden brown and incredibly flaky. That’s your signal that they’re done!
Variations on the Classic Spinach & Ricotta Puff Pastry Tart
While the original Spinach & Ricotta Puff Pastry Tart is perfect as is—a true study in classic savory baking—I always encourage people to play a little! That’s how the best recipes evolve, right?
If you want to amp up the flavor profile just a bit, try melting down some thinly sliced caramelized onions and folding them into the ricotta mix. Wow, the sweetness balances the salty Parmesan beautifully. A tiny grating of fresh nutmeg in the filling—seriously, just a whisper—adds an unexpected warmth that brightens up the spinach flavor immensely. For cheese swaps, if you have some tangy goat cheese on hand, use half the ricotta and all goat cheese. It makes the filling just a little tangier! You can explore more exciting ways to adapt these simple forms in my savory baking section.
Serving Suggestions for Your Spinach & Ricotta Puff Pastry Tart
These tartlets are so beautiful on their own, they barely need anything! But if you are planning a celebration or a big appetizer spread, a few thoughtful additions can make them even better. For a lighter meal or lunch, I suggest pairing them with a small side salad tossed in a sharp lemon vinaigrette. That acidity really cuts through the richness of the cheese.
For presentation, you absolutely must have a little drizzle action going on. A thin ribbon of good quality balsamic glaze looks fantastic across the plate. If you’re organizing a big event, swing by my guide for thanksgiving appetizers—these tartlets fit right into any elegant spread!
Storage and Reheating Instructions for Leftover Spinach & Ricotta Puff Pastry Tart
Okay, so you managed to have leftovers—impressive! That usually means they were too good to eat all at once. Store any remaining Spinach & Ricotta Puff Pastry Tartlets in an airtight container at room temperature for up to two days. Don’t use the fridge if you can help it, as that softens the pastry.
To bring back that glorious flaky texture, forget the microwave! It turns the pastry rubbery instantly. For the best results, pop them back into a moderate oven—about 350°F—for just 5 to 7 minutes until they are warmed through and crisp again. That’s the trick!
Frequently Asked Questions About This Spinach & Ricotta Puff Pastry Tart
I always get questions about how to tweak recipes, especially when you’re in a hurry or don’t have an exact ingredient handy. This tart is super forgiving, which is why I consider it one of the best pastry recipes out there for quick results. Don’t be afraid to make small adjustments; that’s what makes these easy baking recipes so approachable!
Can I make the Spinach & Ricotta Puff Pastry Tart ahead of time?
You absolutely can prep ahead! I highly recommend mixing the ricotta filling and storing it in the fridge for up to a day—it holds beautifully. However, I would strongly advise against assembling the tartlets until just before you plan to bake them. Putting the raw filling into the cold dough pockets right before baking guarantees that heavenly rise and crisp bottom crust!
What if I don’t have pre-made pie dough?
No pie dough? No problem! Usually, I prefer the puff pastry sheets because they give you that dramatic height, but if you only have frozen puff pastry sheets, it works just as well. You’ll want to thaw that sheet according to the package directions, and then cut out your shapes. They might be slightly thinner than the “pie dough” circles I mentioned, so keep an eye on the baking time—they might be done a minute or two sooner!
Nutritional Estimate for One Spinach & Ricotta Puff Pastry Tart
I always include this information for my readers because I love knowing what I’m eating, even when it’s something savory and delicious! Keep in mind that exact numbers really depend on the brand of puff pastry you buy, so always treat these figures as a general starting point. If you’re looking for more lighter options from the kitchen, check out my posts in the low-calorie foods and weight loss recipes category!
- Serving Size: 1 tartlet
- Calories: 180
- Fat: 12g
- Protein: 8g
- Carbohydrates: 10g
- Sodium: 250mg
These are honestly quite nicely balanced for a pastry, especially considering how savory and satisfying they feel!
Share Your Beautiful Spinach & Ricotta Puff Pastry Tart Creations
I truly hope you enjoyed making these tartlets as much as I do. For me, cooking is about creating something beautiful and sharing that joy. When you take the time to make something this visually stunning—those flaky layers rising perfectly around the creamy filling—I really want to see it!
Please, when you finish your stunning Spinach & Ricotta Puff Pastry Tart creations, take a beautiful photo and share it on social media, tagging me! If you loved this recipe, leaving a rating right here on the page helps other cooks find approachable ways to bring restaurant-quality flavor home. It only takes a second, but it means the world to me. If you’re curious about my background or want to follow along with more recipes that blend culinary precision with artistry, you can read more about my work at Sena Recipes here. Happy baking!
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Spinach & Ricotta Puff Pastry Tartlets
- Total Time: 35 min
- Yield: 9 tartlets 1x
- Diet: Vegetarian
Description
Create elegant, simple savory tartlets using flaky puff pastry and a creamy spinach and ricotta filling, perfect for appetizers or a light meal.
Ingredients
- 1¾ cups cooked chopped spinach (divided)
- ⅓ cup ricotta cheese
- ¼ cup freshly grated parmesan cheese
- ½ teaspoon salt
- 1 large egg
- 2–3 tablespoons shredded mozzarella
- 1 pre made pie dough
Instructions
- Pre-heat your oven to 375°F (190°C). Lightly grease a 12 medium size muffin pan.
- In a medium bowl, mix together 1 1/4 cups of the chopped spinach, ricotta, parmesan, salt, and egg.
- Cut out 9 medium size circles from the pie dough and place them in the muffin pan cups.
- Fill the pastry cups with the ricotta mixture.
- Top each tartlet with some of the remaining spinach (about 1/2 cup total remaining).
- Top with shredded mozzarella and bake for approximately 20 minutes until the pastry is golden.
Notes
- Drain the spinach very well; wring it out with your hands to remove as much excess moisture as possible before measuring.
- This recipe uses pre-made pie dough for ease.
- The tartlets are suitable for lunch, brunch, or a light dinner.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 8
- Cholesterol: 45
Keywords: Spinach Ricotta Tart, Puff Pastry Tart, Savory Baking, Party Appetizer, Easy Baking, Vegetarian Tart