Cheese tartlets with spinach and pine nuts

Name: Cheese tartlets with spinach and pine nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 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

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

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
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
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
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
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
25 minutes waiting time