Swiss Chard and Ricotta Tartlets (Soy-Free)

Ingredients

• 1 sheet Puff pastry (soy-free)
• 1 bunch Swiss chard, chopped
• 1 cup Ricotta cheese
• 1 Egg
• 1/4 cup Parmesan cheese, grated
• 1 clove Garlic, minced
• 1 tbsp Olive oil
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Thaw the puff pastry sheet and cut into squares.
3. 3Press each square into a muffin tin to form tartlet shells.
4. 4Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add swiss chard and cook until wilted.
5. 5In a bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper.
6. 6Stir in the cooked swiss chard.
7. 7Spoon the mixture into the tartlet shells.
8. 8Bake for 25-30 minutes, or until the pastry is golden brown and the filling is set.
9. 9Let cool slightly before serving.

Substitutions

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