Small cheese-spinach-tartelettes

Name: Small cheese-spinach-tartelettes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 300 g + some flour; 2 TABLESPOONS + 80 g grated; 7-10 Tbsp Gruyère cheese; 7-10 Tbsp salt, roughly ground pepper; 150 g cold + some butter; 1 Egg yolk + 3 eggs (Gr. L); 100 g Baby Spinach; 50 g mixed herbs (e.g. parsley, pimpinella, chives, chervil, cress); 1 Organic Lemon; 1 red chilli pepper; 250 g Whipped cream; 6 Tartlet cups (with lifting base; 12 cm Ø each); 7-10 Tbsp Pulses

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

300 g + some flour
2 TABLESPOONS + 80 g grated
7-10 Tbsp Gruyère cheese
7-10 Tbsp salt, roughly ground pepper
150 g cold + some butter
1 Egg yolk + 3 eggs (Gr. L)
100 g Baby Spinach
50 g mixed herbs (e.g. parsley, pimpinella, chives, chervil, cress)
1 Organic Lemon
1 red chilli pepper
250 g Whipped cream
6 Tartlet cups (with lifting base; 12 cm Ø each)
7-10 Tbsp Pulses

Directions

1
For the dough, put 300 g flour, 2 tbsp. cheese, 1 tsp. salt, some pepper and 150 g butter in pieces in a bowl. Quickly grate everything with your hands to form fine crumbs. Then add egg yolk and 5 tbsp. very cold water.
2
Knead briefly to a smooth dough. Shape into a flat brick, cover and chill for 1 hour.
3
For the filling, clean or wash the spinach and herbs and spin dry. Wash lemon hot, dab dry and peel the zest in zests (Katharina peels the zest thinly with a peeler and cuts it into fine strips).
4
Clean the chillies, halve lengthwise, remove seeds. Wash the pod and cut into fine strips. Whisk 3 eggs, cream and 80 g cheese. Season well with salt and pepper.
5
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease the moulds. Roll out dough on a floured work surface for approx. 3 mm. Cut out 6 circles (each approx. 14 cm Ø), kneading, rolling out and cutting out the dough again and again.
6
Line the moulds with it and press up slightly at the edges. Cut off any protruding edge of the dough. Prick the dough base several times with a fork. Cover with baking paper. Pour in the pulses and bake blind in a hot oven for about 5 minutes.
7
Take the pastry bowl out of the oven. Spread about half of the spinach and herb mix on the moulds. Pour egg cream over them. Bake in the oven at the same temperature on the lowest shelf for about 20 minutes until the egg cream has set.
8
Let the Tartelettes cool down for about 15 minutes, then carefully lift them out of the moulds. To serve, decorate with the remaining spinach and herb mix, lemon zests and chilli. If you like, you can drizzle a little more Gruyère and good olive oil over the Tartelettes.