Ingredients: Red Bell pepper (Capsicum) - finely chopped, cloves Garlic - finely chopped, grams Spinach - finely chopped, grams Dill leaves - finely chopped, cup Britannia Cheese Spread - Roasted Garlic, cups All Purpose Flour (Maida) -  ( makes 40 mini tarts), teaspoon Salt, tablespoon Sugar, cup Chilled butter - cut into small pea size pieces, to 4 tablespoons Chilled water, Vegetarian diet
Instructions: To begin making the Spinach and Dill Tart With Roasted Peppers Recipe, preheat the oven to 170 degree celsius. Pre make the pastry crust according to instructions.Roll the pastry dough into small circles and place it in the mini tart shell cups. Bake mini tart shells in the pre heated oven for 12 to 15 minutes until crisp and golden. Keep it aside to cool as you move on to make the filling.Heat a sauce pan with oil, add garlic and saute until they soften. Add bell peppers and saute until they become soft.Add chopped spinach and dill leaves and give it a saute. Evaporate all the water from the spinach leaves. Turn off the heat and allow it to cool down.Mix the sauteed vegetables along with garlic cheese spread and the filling for the tart is ready.Fill a heap tablespoon of the filling into the mini tart shells and serve.Serve the Spinach and Dill Tart along with Ahina Long Leaf Green Tea for an afternoon snack or a tea party with friends and family.