Chickpea and Spinach Tartlets

The first time I made these Chickpea and Spinach Tartlets, I wasn’t sure what to expect. I needed a vegetarian option for a family gathering that felt a bit special but wasn’t overly complicated. Honestly, I was blown away by how well they turned out, and more importantly, how much everyone loved them. My notoriously picky nephew, who usually eyes anything green with suspicion, devoured two before I could even get them properly arranged on the platter! The flaky, buttery crust giving way to that creamy, savory filling packed with earthy chickpeas, tender spinach, and just the right blend of herbs and spices – it was perfection. Since then, these little bites of deliciousness have become a staple in our house. They’re fantastic as appetizers for parties, a light lunch paired with a simple salad, or even a satisfying snack. They look elegant, taste incredible, and are surprisingly straightforward to whip up. They manage to be comforting yet feel sophisticated, making them versatile for almost any occasion. Seeing the empty platter at the end of every gathering is proof enough – this recipe is a definite keeper.

Ingredients

Here’s what you’ll need to create these delightful Chickpea and Spinach Tartlets:

• For the Crust (or use Store-Bought):
  • 1 ½ cups (190g) All-Purpose Flour: The structural base for our flaky crust.
  • ½ teaspoon Salt: Enhances the flavor of the crust.
  • ½ cup (113g) Unsalted Butter, Cold and Cubed: Creates the essential flaky layers; must be kept cold.
  • 3-5 tablespoons Ice Water: Binds the dough together; use just enough for it to come together.
• For the Filling:
  • 1 tablespoon Olive Oil: Used for sautéing the aromatics.
  • 1 large Onion, Finely Chopped: Provides a sweet and savory flavor base.
  • 2 cloves Garlic, Minced: Adds pungent depth to the filling.
  • 5 oz (140g) Fresh Spinach, Roughly Chopped: Adds color, nutrients, and a mild earthy flavor. Wilted down significantly.
  • 1 (15-ounce / 425g) can Chickpeas, Rinsed and Drained: The star protein and textural element, slightly mashed.
  • 2 Large Eggs: Act as the primary binder for the filling, creating a custard-like texture.
  • ½ cup (120ml) Heavy Cream or Half-and-Half: Adds richness and creaminess to the filling. (For a lighter version, milk can be used, but the texture will be less rich).
  • ¼ cup (25g) Grated Parmesan Cheese (Optional): Adds a salty, umami kick. Nutritional yeast can be a vegan alternative.
  • ½ teaspoon Dried Oregano: Contributes a classic Mediterranean herbaceous note.
  • ¼ teaspoon Smoked Paprika: Adds a subtle smokiness and warmth.
  • Salt and Black Pepper to Taste: Essential for seasoning the filling properly.
  • Pinch of Nutmeg (Optional): Complements the spinach and cream beautifully.

Instructions

Follow these steps carefully for perfect Chickpea and Spinach Tartlets every time:

1. Prepare the Crust (if making homemade):
* In a large bowl, whisk together the flour and salt.
* Add the cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
* Gradually add ice water, one tablespoon at a time, mixing gently after each addition until the dough just starts to come together. Be careful not to add too much water or overwork the dough.
* Turn the dough out onto a lightly floured surface and gently bring it together into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

2. Preheat Oven and Prepare Tartlet Tins:
* Preheat your oven to 375°F (190°C).
* Lightly grease a 12-cup standard muffin tin or individual tartlet molds.

3. Roll Out and Shape the Crust:
* On a lightly floured surface, roll out the chilled dough (or your store-bought pie crust) to about ⅛-inch thickness.
* Using a round cutter slightly larger than the diameter of your muffin cups (around 4-inches usually works well), cut out 12 circles of dough.
* Gently press each dough circle into the prepared muffin cups, ensuring it fits snugly against the bottom and sides. Trim any excess dough if necessary.
* Prick the bottom of each pastry shell a few times with a fork. This helps prevent the crust from puffing up too much during baking (docking).

4. Blind Bake the Crusts (Optional but Recommended):
* Line each pastry shell with a small piece of parchment paper or a cupcake liner and fill with pie weights, dried beans, or uncooked rice.
* Bake for 10-12 minutes, or until the edges are lightly golden.
* Carefully remove the parchment paper and weights. Bake for another 3-5 minutes, or until the bottoms look dry and very lightly colored. This step (blind baking) helps ensure a crisp crust that won’t become soggy from the filling. Let the shells cool slightly in the tin while you prepare the filling.

5. Prepare the Filling:
* Heat the olive oil in a large skillet or pan over medium heat.
* Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Add the chopped spinach to the skillet in batches, stirring until it wilts down completely. Cook off any excess moisture released by the spinach – this is crucial to avoid a watery filling.
* Remove the skillet from the heat. Stir in the rinsed and drained chickpeas. Lightly mash about half of the chickpeas with the back of a fork or a potato masher directly in the pan – this helps create a creamier texture while leaving some whole for bite.
* Allow the spinach and chickpea mixture to cool slightly for a few minutes.

6. Combine Filling Ingredients:
* In a separate medium bowl, whisk together the eggs, heavy cream (or half-and-half), grated Parmesan cheese (if using), dried oregano, smoked paprika, salt, pepper, and nutmeg (if using).
* Pour the egg mixture over the slightly cooled chickpea and spinach mixture in the skillet. Stir everything together until well combined. Taste and adjust seasoning if needed.

7. Assemble the Tartlets:
* Carefully spoon the chickpea and spinach filling evenly into the pre-baked tartlet shells in the muffin tin. Fill them almost to the top.

8. Bake the Tartlets:
* Place the muffin tin in the preheated oven.
* Bake for 20-25 minutes, or until the filling is set (it shouldn’t jiggle excessively when gently shaken) and the crust is beautifully golden brown.
* Keep an eye on them towards the end of baking to prevent the crust edges from becoming too dark. If they are browning too quickly, you can loosely tent the tin with aluminum foil.

9. Cool and Serve:
* Once baked, remove the muffin tin from the oven and let the tartlets cool in the tin for at least 10-15 minutes. This allows the filling to set further and makes them easier to remove.
* Carefully remove the tartlets from the muffin cups. You might need to gently run a thin knife or offset spatula around the edges if they stick slightly.
* Serve warm or at room temperature.

Nutrition Facts

• Serving Size: 1 Tartlet (Recipe yields approximately 12 tartlets)
• Calories: Approximately 200-250 kcal per tartlet (This is an estimate and can vary based on exact ingredients used, especially the crust type and fat content of the cream).
• Protein: A good source, primarily from the chickpeas and eggs, contributing to satiety and muscle maintenance. Approximately 7-9g per tartlet.
• Fiber: Contains dietary fiber from the chickpeas, spinach, and whole wheat crust (if used), supporting digestive health. Approximately 3-4g per tartlet.
• Iron: Spinach and chickpeas provide a decent amount of plant-based iron, important for oxygen transport in the blood.
• Vitamin A: Spinach is rich in Vitamin A (from beta-carotene), crucial for vision and immune function.

(Note: These are estimates. Exact nutritional values depend on specific ingredients and portion sizes.)

Preparation Time

• Prep Time: 30-40 minutes (includes chopping vegetables, mixing filling, and rolling/shaping dough if not using store-bought). Add 30 minutes chilling time if making crust from scratch.
• Cook Time: 35-45 minutes (includes blind baking and final baking).
• Total Time: Approximately 1 hour 15 minutes to 1 hour 40 minutes (excluding dough chilling time if applicable). These savory tartlets require a bit of assembly, but the steps are straightforward, making them manageable even for less experienced bakers.

How to Serve

These Chickpea and Spinach Tartlets are wonderfully versatile. Here are some ideas on how to serve them:

• As Appetizers:
  • Arrange them attractively on a platter for parties, potlucks, or holiday gatherings.
  • Serve warm or at room temperature.
  • Offer a simple dip alongside, such as a dollop of plain Greek yogurt, tzatziki, or a roasted red pepper dip.
  • Garnish with a sprinkle of fresh parsley, chives, or a tiny pinch of extra smoked paprika just before serving.
• For a Light Lunch or Brunch:
  • Serve two tartlets per person.
  • Pair with a simple green salad dressed with a light vinaigrette (lemon-tahini dressing works beautifully).
  • Accompany with a cup of warm soup, like a creamy tomato soup or a light vegetable broth.
  • Add a side of fresh fruit for a balanced meal.
• Picnic or Packed Lunch:
  • These tartlets travel well once completely cooled.
  • Pack them securely in an airtight container. They are delicious at room temperature.
  • Include some raw veggie sticks (carrots, celery, bell peppers) and hummus for a complete portable meal.
• Presentation Tips:
  • Garnishes: Fresh herbs (parsley, dill, chives), a sprinkle of sesame seeds or poppy seeds, a tiny dollop of crème fraîche or sour cream, or a sliver of sun-dried tomato can add visual appeal and extra flavor.
  • Serving Temperature: While delicious warm, they are arguably just as good, if not better, at room temperature, allowing the flavors to meld fully. Avoid serving them piping hot straight from the oven, as the filling needs time to set properly.
  • Platter Arrangement: Mix them with other small bites or appetizers for variety on a grazing board.

Additional Tips

Make your Chickpea and Spinach Tartlets even better with these helpful tips:

1. Ensure a Crispy Crust: Don’t skip the blind baking step! It’s the secret to preventing a soggy bottom. Pricking the base with a fork (docking) also helps prevent puffing. Ensure your pastry is cold when it goes into the hot oven for maximum flakiness.
2. Manage Spinach Moisture: Squeeze out as much water as possible from the wilted spinach before adding it to the filling mixture. Excess moisture is the enemy of a well-set tartlet filling and can lead to sogginess. If using frozen spinach, thaw it completely and squeeze it vigorously.
3. Flavor Variations: Get creative! Add crumbled feta cheese or goat cheese for a tangy kick. Incorporate other vegetables like sautéed mushrooms, roasted red peppers, or sun-dried tomatoes. Spice it up with a pinch of cayenne pepper or red pepper flakes. Different herbs like fresh dill or thyme also work wonderfully.
4. Make it Vegan: Substitute the eggs with a commercial egg replacer or a flax/chia egg (1 tbsp ground flax/chia + 3 tbsp water per egg, let sit for 5 mins). Use plant-based milk (like unsweetened almond or soy milk) or a vegan cream alternative instead of heavy cream. Swap the butter in the crust for vegan butter or solid coconut oil, and use nutritional yeast instead of Parmesan for a cheesy flavor.
5. Achieve the Right Texture: For a creamier filling, mash more of the chickpeas. For more texture, leave most of them whole. Ensure the filling isn’t too liquidy before pouring it into the shells – it should be thick but pourable. If it seems too thin, you could add an extra tablespoon of flour or cornstarch to the egg mixture before combining.
6. Make-Ahead Strategy: You can prepare elements in advance. The pastry dough can be made and refrigerated for up to 2 days or frozen for up to a month. The filling can be prepared (up to the point before adding the egg/cream mixture) a day ahead and stored in an airtight container in the refrigerator. Assemble and bake just before serving for the best results, although baked tartlets also reheat reasonably well.
7. Freezing Tartlets: Baked and fully cooled tartlets can be frozen. Place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2-3 months. Reheat directly from frozen in a moderate oven (around 350°F/175°C) for 15-20 minutes, or until heated through and the crust is crisp again.
8. Uniform Tartlets: Use an ice cream scoop or a measuring cup (like a ¼ cup measure) to portion the filling evenly among the tartlet shells. This ensures they all bake uniformly and look consistent.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh?
A1: Yes, absolutely! Just make sure to thaw the frozen spinach completely and squeeze out as much excess water as possible. You’ll typically need about 5-6 oz (around 150g) of frozen spinach (before squeezing) to substitute for the 5 oz of fresh, as it’s more compressed. The squeezing step is critical to avoid a watery filling.

Q2: Can I make one large tart instead of individual tartlets?
A2: Yes, this recipe adapts well to a standard 9-inch tart pan with a removable bottom. You’ll follow the same principles for the crust (blind baking is still highly recommended). The baking time for the large tart will be longer, likely around 35-45 minutes, or until the filling is set and the crust is golden. Keep an eye on it.

Q3: How can I make these Chickpea and Spinach Tartlets gluten-free?
A3: Use your favorite gluten-free pie crust recipe or a store-bought gluten-free crust. For the filling, ensure all your other ingredients (like spices, any processed additions) are certified gluten-free. The core filling ingredients (chickpeas, spinach, egg, cream) are naturally gluten-free.

Q4: What if I don’t have heavy cream? Can I substitute milk?
A4: You can substitute whole milk or half-and-half for the heavy cream. The resulting filling will be slightly less rich and creamy, but still delicious. Avoid using skim milk, as the low fat content might result in a slightly watery or less stable filling. A plant-based cream alternative also works well.

Q5: How long do leftover tartlets last, and how should I store them?
A5: Store leftover, completely cooled tartlets in an airtight container in the refrigerator. They will keep well for up to 3-4 days. The crust may soften slightly upon refrigeration.

Q6: What’s the best way to reheat leftover tartlets?
A6: The best way to reheat them and restore some crispness to the crust is in an oven or toaster oven. Preheat to 350°F (175°C) and heat the tartlets for 10-15 minutes, or until warmed through. Reheating in the microwave is possible but will likely result in a softer, potentially soggy crust.

Q7: Why did my tartlet filling seem watery or not set properly?
A7: This usually happens due to excess moisture. Ensure you cooked off the liquid released by the spinach and onions, and thoroughly drained (and potentially patted dry) the rinsed chickpeas. Using too low-fat milk instead of cream can sometimes contribute. Also, ensure you baked them long enough for the egg custard to fully set – the center should not jiggle excessively.

Q8: Can I use canned pie dough or puff pastry instead of making the crust?
A8: Yes, using store-bought refrigerated pie dough is a great time-saver and works perfectly. Follow the package instructions for handling. Puff pastry can also be used for a different, flakier texture. Cut squares or circles, press them into the muffin tins (they will puff up more), prick the bottoms, and potentially blind bake for a few minutes before adding the filling. Baking time might need slight adjustment, so keep an eye on them.

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