Email to Cat      

Bite-Size Blue Cheese Tartlets

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"The robust flavor of spinach or Swiss chard—combined with egg, cream, and Emmentaler cheese—is more than a match for the tang of the blue cheese at the bottom of these tiny pastries. Pine nuts lend a mellow richness."

List of Ingredients

â—¦ 3 ounces spinach or Swiss chard, stemmed
â—¦ 1 egg
â—¦ â…” cup heavy cream
â—¦ ¾ cup (3 ounces) shredded Emmentaler cheese
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ Salt and ground pepper
â—¦ ½ pound puff pastry dough, thawed if frozen
â—¦ 3 ounces Roquefort cheese, crumbled
â—¦ 2 tablespoons pine nuts


Recipe

Preheat the oven to 425° F.

Fill a large saucepan three-fourths full of water and bring to a boil over high heat. Plunge the spinach into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse thoroughly with cold running water. Press against the greens with the back of a spoon to force out as much water as possible. Set aside.

In a bowl, combine the egg, cream, Emmentaler cheese, and nutmeg and season with salt and pepper. Beat with a fork until completely blended. Coarsely chop the spinach, add it to the bowl, and stir well.

Have ready miniature muffin tins with 18 cups. On a lightly floured work surface, roll out the dough into a thin sheet. With a fluted round cutter about 1 ½ inches in diameter, cut out 18 rounds. Gently press a round into each muffin cup. Divide the Roquefort cheese evenly among the lined cups. Then, add the egg mixture, dividing evenly among the cups. Top each cup with a few pine nuts.

Bake until the filling sets and the pastry is golden, about 15 minutes. Serve warm or at room temperature.

Makes 18 tartlets;
6 servings