- 30g (3 Tbsp) unsalted butter
- 200g (1-2) zucchini (cut lengthwise into 3 & diced)
- 450g spinach (washed, stalks removed & chopped)
- 22g (2 Tbsp) castor sugar
- 25g (3 Tbsp) pine nuts
- 20g (2 Tbsp) raisins
- 1 egg (lightly beaten)
- finely grated zest of 1 orange
- 20g (4 Tbsp) finely grated Parmesan
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- Sweet Short Pastry
- beaten egg yolk to glaze
Preheat oven to 210°C. Lightly grease four 12cm loose-based fluted tart tins with additional butter or baking spray.
Place butter in a heavy-based pan and set over a medium heat. Add zucchini and spinach and stir for 3-4 minutes or until softened. Remove from heat and cool. Transfer to a bowl.
Add sugar, pine nuts, raisins, egg, orange zest, Parmesan, cinnamon, nutmeg and salt and stir to combine.
Lightly dust a clean work surface with flour. Roll Sweet Short Pastry to a 3mm thickness.
Cut pastry into four 18cm rounds and gently lift to line prepared tins. Cut out decorative shapes from offcuts to decorate tops of tarts.
Press pastry gently into edge and side of tin, leaving a small overhand on sides.
Fill each tart case with approximately one-quarter (150g) of the spinach filling and press into case with a fork.
Decorate tops with pastry shapes.
Brush pastry shapes with beaten egg yolk and bake in preheated oven for 30 minutes or until pastry is golden brown and cooked and the filling is set.
Remove from oven and cool to warm. Remove tarts from tins, cut into portions and serve warm or at room temperature.
Tarts can be cooked up to 48 hours in advance and reheated, covered, in a 160°C oven for 25 minutes.