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Callaloo Tarts

12 tarts

Ingredients

1 18-ounce can callaloo (available at specialty markets), or equal amount of canned or fresh spinach or chard
1/4 cup finely chopped onions
1/4 cup finely chopped bell peppers
1/4 cup diced plum tomatoes
1/2 teaspoon minced Scotch bonnet pepper
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
3 eggs
1 cup heavy cream
1 dozen medium tartlet shells (pastry shells)

Method

Preheat the oven to 350 F. Drain the callaloo and place it in a mixing bowl. Add the onions, bell peppers, plum tomatoes, Scotch bonnet pepper, garlic, thyme, salt and pepper and mix well.

Put the eggs and cream in a separate bowl, mix well. Add this to the callaloo mixture and combine well.

Spoon the callaloo filling into the tart shells. Place the shells on a cookie sheet and bake in the oven for 20 minutes.