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–+ servings
David Murphy

Spinach And Feta Stuffed Tomato Tarts

These spinach and feta stuffed tomato tarts are a perfect appetizer for any party, a platter, or a picnic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizers
Cuisine: American

Ingredients
  

  • 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

Instructions
 

  1. Preheat oven to 375
  2. Cut of tops of heirloom tomatoes and hallow out the centers with a pairing knife
  3. Sautee garlic and baby spinach together on a low heat. The spinach will cook super fast, so be cautious in not over cooking it.
  4. Drain baby spinach in a small colander.
  5. 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.
  6. 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.
  7. Allow to cool and serve!

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