Recipe for Individual Spinach Tarts with Red Pesto Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x 400 gram Sho Crust Pastry
500 gm Cooked Spinach
4 x Eggs
200 gm Fresh Ricotta
50 gm Grated Parmesan
100 gm Red Pesto Sauce
4 tbl Mayonnaise
4 tbl Water
1 pch Nutmeg
Salt and Pepper
Instructions:
Instructions: 1. Roll out the pastry, line the loose bottomed flan rings, and refrigerate for 20 minutes.

2. Preheat the oven to 200 c / 400 f / Gas Mark 6 and bake the pastry cases blind for 10 minutes.

3. Meanwhile, chop the spinach. Beat the cheese and eggs together and add the spinach. Season with the salt and pepper and nutmeg.

4. Pour the mixture into the cases and cook in the oven for 25 minutes. The flans should be golden on top and set.

5. Make the sauce by blending together the pesto, mayonnaise, and water until a pouring consistency is achieved.

6. Serve the tarts with a little of the sauce and some fresh salad leaves.

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