Spinach tartlets with gorgonzola

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 250 g + some flour
  • 125 g cold + some butter
  • 5 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 225 g Frozen leaf spinach
  • 150 g cherry tomatoes
  • 100 g Gorgonzola
  • 200 g Schmand
  • 6 TABLESPOONS Milk
  • 2 TABLESPOONS Pine nuts

Directions

  1. 1

    Knead 250 g flour, 125 g butter in pieces, 1 egg and approx. 1/2 tsp salt first with the dough hooks of the mixer, then quickly with your hands to a smooth dough. Cover and chill for about 30 minutes.

  2. 2

    Defrost the frozen spinach and 75 ml water covered for 12-14 minutes. Stir from time to time. Then continue to simmer open for 5 minutes until all the liquid has evaporated.

  3. 3

    Wash the tomatoes, cut them in half. Dice the gorgonzola. Mix sour cream, milk and 4 eggs. Season with salt and pepper.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Grease 8 tartlet moulds with removable bottom (approx. 10 cm Ø). Roll out the dough onto some flour. Cut out 8 circles (approx. 12 cm Ø).

  5. 5

    Put them in a mould. Press the edges and pierce the bottom. Spread the spinach, tomatoes and gorgonzola on top. Pour egg-cream on top.

  6. 6

    Bake in the oven for 30-40 minutes. Sprinkle pine nuts on the tartlets about 5 minutes before the end of the baking time.

Nutrition Facts

KCAL
450 kcal
CARBS
25 g
FATS
32 g
PROTEINS
13 g