Spinach and Tuna Tartlets

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

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.

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.

10 minutes until set and light brown. Discard the paper and the rice/beans. 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: KellyK

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