Cheese tartlets with spinach and pine nuts

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 300 g deep-frozen leaf spinach
  • 50 g dried tomatoes in oil
  • 125 g Butter
  • 250 g Flour
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 1 Onion
  • 2 Garlic cloves
  • 1 TEASPOON Olive oil
  • 300 g Double cream cream cheese
  • 2-3 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 25 g Pine nuts
  • 7-10 Tbsp Basil
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Defrost the spinach in a sieve. Drain the tomatoes. Cut butter into pieces. Knead flour, butter, 1 pinch of salt and 1 egg first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 20 minutes. Cut tomatoes into strips.

  2. 2

    Put something aside for sprinkling. Peel onion and garlic and dice finely. Heat oil in a small coated pan. Sauté the onion and garlic in it until transparent and remove from the heat. Mix cream cheese and 3 eggs. Grease 8 tartlet cups (approx. 10 cm Ø) with removable base and dust with flour. Divide the dough into 8 pieces of equal size. Roll out thinly on a floured work surface (approx. 12 cm Ø) and line the moulds with it. Press the edge of the dough carefully against the moulds. Prick the dough base several times with a fork and sprinkle with breadcrumbs. Squeeze the spinach a little. Mix with onion, garlic, tomatoes and approx. 2/3 of the cream cheese and egg mixture.

  3. 3

    Divide the dough into 8 pieces of equal size. Roll out thinly on a floured work surface (approx. 12 cm Ø) and line the moulds with it. Press the edge of the dough carefully against the moulds. Prick the dough base several times with a fork and sprinkle with breadcrumbs. Squeeze the spinach a little. Mix with onion, garlic, tomatoes and approx. 2/3 of the cream cheese and egg mixture. Season with salt, pepper and nutmeg. Fill into the tartlet cups. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes until golden brown. Spread the remaining cream cheese mixture on the tartlets approx. 10 minutes before the end of baking. Roast pine nuts in a pan without fat until golden brown, remove. Let the finished tartelettes cool briefly on a cake rack, remove from the moulds, sprinkle with the remaining tomatoes and pine nuts and garnish with basil.

  4. 4

    Season with salt, pepper and nutmeg. Fill into the tartlet cups. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes until golden brown. Spread the remaining cream cheese mixture on the tartlets approx. 10 minutes before the end of baking. Roast pine nuts in a pan without fat until golden brown, remove. Let the finished tartelettes cool briefly on a cake rack, remove from the moulds, sprinkle with the remaining tomatoes and pine nuts and garnish with basil.

  5. 5

    25 minutes waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
27 g
FATS
31 g
PROTEINS
11 g