Ricotta Spinach Tarts With Beet Salad

• 2 sheets frozen puff pastry, thawed
• 18 oz fresh ricotta
• 1 tbsp fresh thyme leaves
• 1 None large egg
• 9 oz frozen chopped spinach, thawed, excess liquid squeezed out
• 4 oz grated Cheddar cheese
• 1 (15 oz) can baby beets, drained, halved
• 1 (14 oz) can cannellini beans, rinsed
• 2 None spring onions, thinly sliced
• 1 tbsp vegetable or olive oil
• 1 tbsp lemon juice

1. Preheat oven to 425u0b0F. Line 2 baking trays with parchment paper. Cut each puff pastry sheet into quarters. Arrange pastry quarters on prepared trays. Using a small knife, score a 1/3 inch border around each pastry piece.
2. In a food processor, process ricotta, thyme and egg until smooth. Season. Stir in spinach. Spread ricotta mixture over each pastry rectangle, keeping within the scored border. Sprinkle with Cheddar cheese then bake for 10 mins, or until browned and cooked through.
3. Meanwhile, combine beets, beans, onions, oil and lemon juice in a medium serving bowl and toss to combine. Season. Serve warm tarts with beet salad.

pastry, fresh ricotta, thyme, egg, liquid squeezed out, cheddar cheese, baby beets, cannellini beans, spring onions, vegetable, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37148 (may not work)