Spinach and mozzarella tarts

These crisp pastry squares are perfect for al fresco dining.

Recipe «Spinach and mozzarella tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 2 garlic cloves, finely chopped, 1 bunch spinach, trimmed, 1 egg, 1/3 cup grated parmesan , 1 sheet frozen puff pastry, just thawed, 6 baby bocconcini, halved .

Ingredients:

• 2 tsp olive oil 
• 2 garlic cloves, finely chopped 
• 1 bunch spinach, trimmed 
• 1 egg 
• 1/3 cup grated parmesan 
• 1 sheet frozen puff pastry, just thawed 
• 6 baby bocconcini, halved 

Instructions

1. Preheat oven to 220C or 200C fan-force. Line a large baking tray with baking paper.
2. Heat oil in a large frying pan over medium-high heat. Cook garlic for 30 seconds or until fragrant. Add spinach and toss for 1-2 minutes or until wilted. Season and place in a strainer over a bowl to drain. Press down to extract most of moisture. Place on a board and coarsely chop.
3. Place egg and parmesan in a small bowl and whisk with a fork until combined. Season.
4. Cut pastry into 16 squares. Place on prepared tray. With a small knife, score squares to form a 0.5cm border (without cutting all the way through the pastry). Divide egg mixture between squares. Top with spinach and bocconcini. Bake for 12-15 minutes or until pastry is puffed and golden.