Recipe

On a Melbourne autumn afternoon, the Geedel Vegetable Chopper helps create elegant mini tarts: shred spinach into vibrant thin strips in three rotations, crumble chestnuts effortlessly with the hand chopper. Baked in ready-made shells, these savory bites pair perfectly with Earl Grey tea—a light, refreshing alternative to traditional pastries.

Ingredients (for 4 mini tarts)

4 pre-made mini pastry tart cases (thawed if frozen)

80g cooked chestnuts (shelled)

60g spinach (roots removed)

30g goat cheese (broken into small pieces)

1 egg (beaten, for egg wash)

1/8 tsp salt

A pinch of cracked black pepper

1/8 tsp dried thyme

Instructions

1. Shred the Spinach: Removing Tough Fibers

After destemming the spinach, cut it into 3cm segments. Place them in the Geedel vegetable chopper container and rotate 3 times to create 0.2cm thin strips. This method saves 5 minutes compared to hand-shredding and helps break down hidden tough fibers, resulting in a better texture that won't get stuck in your teeth.

Blanch the shredded spinach in boiling water for 10 seconds, then immediately transfer it to a salad spinner to remove all excess moisture thoroughly. This crucial step prevents the tart bases from becoming soggy.

2. Crumble the Chestnuts: Effortless & Neat

Allow the cooked chestnuts to cool slightly, then place them in the hand chopper. Rotate 4 times to create fine crumbles with some small bits remaining. This is much easier than chopping with a knife, prevents sticking, and achieves the ideal crumb size. Mixed with the spinach, it ensures a soft, floury chestnut sensation in every bite, all without dealing with messy shells.

3. Fill & Bake: Mini, Portable & Neat

Lightly brush the inside of the pastry tart cases with the beaten egg. Layer in the shredded spinach, crumbled chestnuts, and pieces of goat cheese. Season with salt, black pepper, and dried thyme.

Bake in a preheated oven at 180°C (350°F) for about 18 minutes, until the pastry turns golden brown and the cheese is slightly melted.

Let the tarts cool for 5 minutes after removing them from the oven. Serve on a small plate—they are easy to hold and eat without mess, making them an ideal companion for your afternoon tea.

Conclusion

This recipe uses the Geedel Vegetable Chopper to process spinach without tough fibers and easily crumble chestnuts, while the salad spinner ensures a crispy base. Featuring Australian autumn ingredients, these savory mini tarts are perfect for afternoon tea—visually appealing and simple to make, offering beginners an elegant yet easy culinary option.