Spinach and Chickpea Curry Tarts

I know, I know - I just made a spinach and chickpea curry concoction in February. But that recipe got kicked up a few notches with these Spinach and Chickpea Curry Tarts.

I made these tarts for a Kitchensurfing demo I did at the Williams-Sonoma in Natick earlier this week, and, I must say - they were quite the hit. The flaky, buttery puff pastry envelops the flavorful filling within - and with dollops of raita piped on top (not pictured), these are borderline irresistible. 

These elegant tarts are also super easy to eat while standing, so these would make a fantastic addition to a cocktail party menu.

Spinach and Chickpea Curry Tarts

Yields: About 18 tarts

-2 sheets frozen puff pastry, thawed

-2 tablespoons olive oil

-1/2 yellow onion, diced

-1 clove garlic, minced

-2 teaspoons curry powder

-1 teaspoon coriander

-1 teaspoon turmeric

-1/2 teaspoon garam masala

-Pinch of cayenne pepper

-1 teaspoon grated fresh ginger

-1 can chickpeas, drained and rinsed

-2 handfuls baby spinach (about 2 cups)

-1 tablespoon chopped parsley

-Salt and pepper, to taste

Directions:

1.) Preheat oven to 400 degrees.

2.) Heat olive oil in a medium-large skillet over medium heat. Add onions and cook until mostly softened, about 5 minutes. Add garlic, spices, and ginger and cook until fragrant, about 30 seconds.

3.) Add chickpeas and spinach, stir, and cook until spinach is mostly wilted, about 4-5 minutes. Add parsley, salt, and pepper. Remove from heat, and taste for seasonings, then adjust if/as necessary. 

4.) Lightly spray two muffin pans with non-stick cooking spray. Cut each sheet of puff pastry into 9 equal squares. Lightly push each square of pastry into muffin tins to form a "cup." Fill each pastry "cup" with the chickpea mixture (about 1 tablespoon per cup). 

5.) Bake in the oven for 10-15 minutes, or until the pastry is golden brown. Remove from oven and let cool slightly in pan before serving. 

*As I mentioned before, I served these with a dollop of raita on top, which made a world of difference. The cool, creamy raita really helped to calm the curry and other spices, as well as add a necessary texture to these tarts. My rough recipe: 1 cup plain Greek yogurt; 1 seeded cucumber, diced; 2 scallions, chopped; generous pinch of ground cumin; salt and black pepper. Stir all ingredients together in a medium-size bowl and refrigerate for 30 minutes before serving.

[Print this recipe]

These were a great mix of healthy, indulgent, spicy, and flavorful - I won't even tell you how many of these I popped into my mouth when I was originally testing this recipe. They're a little too easy to eat, but, thankfully, everything in here [besides the pastry] is actually quite good for you! 

What's your favorite appetizer to make for a cocktail party? I love making different kinds of hummus or deviled eggs!

Pin It