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.
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.
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.
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.
25 minutes waiting time