Prosciutto, spinach and ricotta tarts

(spinach tarts)

PREP TIME: 15 min
COOK TIME: 15 min
DIFFICULTY: easy

SERVES: 4
SERVING SIZE: 3 tarts

INGREDIENTS

125 g ricotta cheese
100 g prosciutto
80 g frozen and thawed spinach leaves
2 cloves garlic
salt
ground nutmeg
1 tsp of olive oil

Preparation

  1. Chop the garlic and cook it on a teaspoon of oil until fragrant, then remove from stove.
  2. Squeeze the spinach to remove excess water and add to the garlic.
  3. Add salt, ground nutmeg and stir well.
  4. Add ricotta cheese and stir again.
  5. Roll a slice of prosciutto in each cup of a 12-cup silicone muffin pan.
  6. Divide the batter equally among all cups.
  7. Preheat the oven to 180°C. Bake for 12-15 minutes until the proscuitto crisps.

NUTRITIONAL INFO: (per tart)

KcalNet Carbs[g]Sugars[g]Fibre[g]Protein[g]Fat[g]
49.30.70.50.13.63.6

NUTRITIONAL INFO:
(per serving)

Calorie information
Net carbs
Sugars
Fibre
Protein
Fat

49.3 kcal
0.7 g
0.5 g
0.1 g
3.6 g
3.6 g