Time: 50 min.
Complexity: easily
Quantity: 24 pcs.

Spinach and goat cheese tartlets - detailed recipe.

Ingredients:

• 4 tbsp (60 g) unsalted butter
• 3 sheets frozen filo pastry, thawed
• 2 tbsp. l. grated parmesan cheese
• Vegetable oil for greasing
• 1 large shallot, finely chopped
• 1 finely chopped garlic clove
• 1 teaspoon of wheat flour
• 1/4 cup milk
• A pinch of freshly grated nutmeg
• Coarse salt and freshly ground pepper
• 100 g unsalted soft goat cheese
• 2 tsp finely grated lemon zest
• 1 tbsp. white wine vinegar
• 2 eggs, whites and yolks separately
• 280 g frozen spinach, pre-defrosted and squeezed
• Finely chopped green onions for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

filo dough, spinach, goat cheese, Parmesan cheese, shallots, garlic, flour, milk, lemon zest, wine vinegar, eggs

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Preparation:

Step 1
• Preheat oven to 180 degrees Celsius. Melt 1 tbsp (15 g) butter. Place one sheet of filo dough on a clean surface (cover the remaining sheets with a damp towel), brush with melted butter, and sprinkle with 1 tsp of Parmesan. Place the next sheet of filo dough on top, brush with butter, and sprinkle with Parmesan. Top with the remaining sheet of filo dough and brush with melted butter. Cut the resulting stack of dough into 24 squares, each approximately 7.5 cm (3 in). Take 24 small muffin tins, grease them with butter, then place one square of dough in each tin, pressing them all the way to the bottom of the tin. Bake for 10 minutes until golden brown.
Step 2
• Meanwhile, melt 3 tablespoons (45 g) of butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk, stirring for 1 minute until smooth. Add the nutmeg, ½ teaspoon of salt, and pepper to taste. Add the goat cheese, lemon zest, and vinegar and cook until the cheese has melted. Remove the pan from the heat and stir in the egg yolks, then the spinach.
Step 3
• Whisk the egg whites until stiff and fold into the spinach filling. Spoon about 1 tablespoon of filling into each tart shell and sprinkle with the remaining Parmesan cheese. Bake for 15 minutes until the filling is set. Let the tart shells cool, remove them, and sprinkle with green onions.

Votes: 2


Recipe author - Susan Stockton (Susan Stockton)