Puff pastry tartlets with spinach filling
easy
75 mins
75 mins
Ingredients
- 4 discs (à 75 g) deep-frozen puff pastry
- 1 kg leaf spinach
- 1 Onion
- 2 Garlic cloves
- 500 g white mushrooms
- 60 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g Flour
- 1/2 l Milk
- 100 g medieval Gouda cheese
- 1 Egg Yolk
- 4 discs (approx. 20 g) Salami
- 7-10 Tbsp Flour
Directions
- 1
Defrost puff pastry slices at room temperature. Roll out dough sheets on a floured surface to squares (approx. 20x20 cm). Place in 4 small moulds (each approx. 15 cm Ø).
- 2
Leave corners over the edge. Sort the spinach and wash thoroughly. Peel onion and garlic. Cut garlic into slices and onion into cubes. Clean, wash and halve the mushrooms.
- 3
Melt 30 g fat in a large pot. Brown the onion and garlic. Fry the mushrooms. Add dripping wet spinach and steam for about 5 minutes until it has collapsed. Season with salt and pepper.
- 4
Heat the remaining fat and sweat the flour in it. Add milk while stirring and bring to the boil. Grate cheese and melt in the sauce. Season to taste with a little salt and pepper. Mix the sauce and spinach vegetables and fill into the moulds.
- 5
Whisk the egg yolk and a little water and brush the corners of the puff pastry with it, but not the edges. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Turn salami slices into rosettes and serve the tartlets garnished with one slice each.
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