Spinach tarts

Name: Spinach tarts
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 250 g + some flour; 125 g cold butter; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 500 g leaf spinach; 50 g dried tomatoes in oil (glass); 1 Onion; 2 Garlic cloves; 1 TEASPOON Olive oil; 7-10 Tbsp Nutmeg; 250 g Schmand; 7-10 Tbsp Fat and flour; 4 TSP Breadcrumbs; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

250 g + some flour
125 g cold butter
7-10 Tbsp Salt
4 Eggs (Gr. M)
500 g leaf spinach
50 g dried tomatoes in oil (glass)
1 Onion
2 Garlic cloves
1 TEASPOON Olive oil
7-10 Tbsp Nutmeg
250 g Schmand
7-10 Tbsp Fat and flour
4 TSP Breadcrumbs
7-10 Tbsp Pepper

Directions

1
Knead 250 g flour, 125 g butter in pieces, 1 pinch of salt and 1 egg first with the dough hooks of the hand mixer, then with your hands until smooth. Cover and chill for about 30 minutes.
2
Clean, wash and drain the spinach. Dab tomatoes and cut into strips. Peel and chop onion and garlic and fry in hot oil. Add the spinach and let it collapse. Season with salt and nutmeg.
3
Stir the sour cream and 3 eggs. Season with salt and pepper.
4
Grease 8 tartlet cups (each approx. 10 cm Ø) with a removable base and dust with flour. Divide the dough into 8 pieces. Roll out on a little flour (approx. 12 cm Ø). Line the forms with the dough and press the edges together.
5
Prick the bottom several times, sprinkle with breadcrumbs.
6
Place the spinach and tomatoes in the moulds. Pour egg cream over them. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 30 minutes.