Tuna tartlets are perfect snacks or appetizers. They can also serve as a light lunch with a hearty salad. Make them in the most convenient size possible from bite-sized to a whole pie. You may also add some vegetables if desired.
For the pastry:
3/4 cup whole meal flour
2 tablespoons margarine
2 tablespoons lemon juice
For the filling:
2 eggs, lightly beaten
2 tablespoons low-fat cottage cheese
2tbs low-fat milk
185g can tuna in brine, drained well
1 teaspoon fresh or dried thyme
2 cups canned or frozen spinach, chopped
30g low-fat grated cheese
Salt and pepper to taste
Preheat oven to 180C. After, sift the flour into a mixing bowl or food processor. Add the margarine. Process it in a food processor or using a hand held mixer until the ingredients are well combined. Mix in the lemon juice and process/ mix it for another 30 seconds to form dough.
Lightly flour a flat surface and then knead the dough for a minute or until it is smooth. Wrap the dough in plastic wrap and refrigerate it for 10 minutes. Next, unwrap the dough and divide it into 4 portions. Place the dough in between 2 sheets of plastic wrap. Roll out each piece using a rolling pin until it covers a 9cm round flan tin. Put the rolled out dough into the tin pan and trim out the edges. Repeat this for the remaining portions of dough.
Place a sheet of baking paper on the tin with the crust. Pour in some beans or rice on top of the paper. Do this for the other tins with the dough. Bake the crusts for 10 minutes until set and light brown. Discard the paper and the rice/beans. Â Return the crusts to the oven and bake it for another 5 minutes until golden brown. Remove the crusts from the oven and let it cool.
While waiting for the crusts to cool, prepare the filling by combining the eggs, cottage cheese, milk, tuna, thyme and spinach. Mix all the ingredients well. Season it with salt and pepper. Spoon some mixture into the pastry crusts. Top them with grated cheese and then bake for another 15-20 minutes until the tops are golden. Serve hot or chilled.
Photo Courtesy Of: Â KellyK