Spinach And Feta Stuffed Heirloom Tomato Tarts Recipe
If you love farm fresh ingredients or vegetarian recipes, then you’re going to absolutely LOVE this Heirloom tomato tarts recipe I have for you! The tart shells are super rustic looking in appearance, and I think it adds a certain feel from the mixture of heirloom tomatoes and feta cheese. Such a perfect combination of flavors together. Also, the recipe is super easy for anyone to try…even the novice in the kitchen!
I’ve also been working with Polder’s Old World Market kitchen utensils in preparing the food and usage in my photography. Polder’s O.W.M. has the single most gorgeous hand carved artisan kitchen utensils that I’ve seen anywhere. Period! In this recipe, I’ve been able to utilize both items of their Spurtle and the their hand carved measuring cups.
I’ve been using Polder’s hand carved measuring cups with everything that I’ve been making lately! The handles are super easy to use, grip, and perfect for the little ones to help out in the kitchen when helping to measure ingredients! The measuring cups come in 3 different sizes: 1/2, 1/3, and 1/4 cup measuring cups. They do great in the dishwasher, I just prefer to wash them by hand. I feel they tend to stay more “seasoned” from the ingredients.
I feel in love with this recipe. It really is more simple than what you may think. For the crust, I completely made my own, and you follow the same recipe here for my Mini Apple Dumplings recipe or you can buy the pre-made pie shell sheets.
Here’s the recipe, and enjoy!
Spinach And Feta Stuffed Tomato Tarts
- 12 Heirloom tomatoes
- 1 Bag of Organic Baby Spinach
- 1 Tsp Fresh minced garlic
- 3 Tablespoons of Feta Cheese (crumbled)
- Sea Salt & cracked pepper to taste
- Pie Shell
- Preheat oven to 375
- Cut of tops of heirloom tomatoes and hallow out the centers with a pairing knife
- Sautee garlic and baby spinach together on a low heat. The spinach will cook super fast, so be cautious in not over cooking it.
- Drain baby spinach in a small colander.
- Fill each tomato with baby spinach, and then place in a hand formed tart shell. I used a mini-cheesecake pan that holds up to 12, but you can also use a mini muffin tray OR just hand form them onto a piece of parchment paper on a cookie sheet.
- Top each tomato tart with feta cheese on top and then place in the oven for approximately 15 minutes, or until crust is a light golden brown color.
- Allow to cool and serve!
by David Murphy