Spinach Roquefort tartlets with cherry tomatoes and pine nuts
easy
75 mins
75 mins
Ingredients
- 225 g deep-frozen leaf spinach
- 125 g Butter
- 250 g Flour
- 7-10 Tbsp Salt
- 5 Eggs (size M)
- 100 g Roquefort cheese
- 150 g Fresh cream
- 150 ml Milk
- 7-10 Tbsp Pepper
- 16 cherry tomatoes
- 40 g Pine nuts
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Defrost the spinach in a sieve. 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 Roquefort into small pieces.
- 2
Squeeze out some spinach. Mix crème fraîche, milk and 4 eggs, season with salt and pepper. Add spinach and Roquefort. Roll out the dough thinly on a floured work surface and cut out circles (approx. 13 cm Ø). Knead the remaining dough again, roll out and cut out a total of 8 circles. Grease 8 tartlet cups (approx. 10 cm Ø) with a removable base and place one circle of dough in each. Press the edges together. Fill the spinach Roquefort mixture evenly into the tartlettes. Wash the cherry tomatoes, dab dry, cut in half and spread on the tartlettes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
- 3
Grease 8 tartlet cups (approx. 10 cm Ø) with a removable base and place one circle of dough in each. Press the edges together. Fill the spinach Roquefort mixture evenly into the tartlettes. Wash the cherry tomatoes, dab dry, cut in half and spread on the tartlettes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Roast the pine nuts in a pan without fat, remove. Remove tartlettes from the pan, sprinkle with pine nuts
Nutrition Facts
870 kcal
51 g
62 g
27 g
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