Spinach & Fontina Cheese Tartlets
Source of Recipe
Unknown
6 oz. baby spinach
Olive oil as needed
1 shallot, minced
2 cloves garlic, minced
1 package refrigerated pie crusts
2 eggs
2 oz. heavy cream
4 oz. shredded Fontina cheese
Salt and pepper to taste
Preheat oven to 350. Begin sautéing the spinach in olive oil. Season with salt and pepper. Add the shallot. When almost done add the garlic. Remove from heat and set aside. With a 2 ½ inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts. Lightly grease a 24 cup mini-muffin pan. Line each muffin cup with one of the pieces of dough. Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so. Mix the eggs and cream with some salt and pepper and beat. Pour about a teaspoon of the egg mixture into each cup. Do not overfill. You will probably have some egg mixture left over. Top each one with a little cheese and bake for 12 - 15 minutes.
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