8 oz Tart pastry dough (I used
-commercial puff pastry
-dough)
3 oz Spinach; trimmed
1 Egg
2/3 c Heavy cream
3/4 c Freshly grated Emmenthaler
-cheese (swiss cheese)
1/4 ts Freshly grated nutmeg
Salt and freshly gound
-pepper
3 oz Roquefort cheese; crumbled
2 tb Pine nuts
Prepare the dough and refrigerate for at least 3 hours. If using commercial
puff pastry, defrost in fridge or at room temp.
Preheat oven to 425. Bring a large saucepan filled with water to a boil.
Plunge spinach into water and cook for 30 seconds. Immediately drain in a
colander and rinse with cold water to halt cooking. Drain again, pressing
against the greens to force out as much water as possible. Set aside.
Break the egg into a bowl. Add the cream, swiss cheese, nutmeg and salt and
pepper to taste and beat with a fork until blended. Coursely chop the
spinach and add to the bowl (I used scissors), stir well.
On a lightly floured board, roll the dough out as thinly as possible.
Sprinkle the Roquefort evenly over the dough. With a fluted pasty cutter
about 1 1/4 inches in diameter, cut out 18 dough rounds (I used one with a
flower/petal shape). Use the rounds to line 18 individual tartlet pans or
the wells in minature muffin pans. Fill each lined pan with some of the egg
mixture and scatter a few pine nuts on top. Place in oven and bake until
the filling sets and the crust is golden, about 15 minutes. Serve warm
(they were also good cold).
Yields
1 Servings