Spinach And Goat Cheese Tartlets
These delightful spinach and goat cheese tartlets feature a buttery cream cheese pie dough crust filled with tender baby spinach, tangy goat cheese, and crunchy pine nuts. The flavors meld beautifully in each bite, offering a savory and satisfying dish that is perfect for any meal. With a crispy golden crust holding a creamy spinach filling, these tartlets are sure to please your palate and impress your guests.
— Constant Cookbook
Ingredients
- 1 disk cream cheese pie dough, thawed (see related recipe at left)
- All-purpose flour for rolling out dough
- 1 Tbs. olive oil
- 1 garlic clove, smashed
- 1 1/2 lb. baby spinach (about 5 cups)
- Salt and freshly ground pepper, to taste
- 4 oz. goat cheese, crumbled
- 2 Tbs. pine nuts, toasted
Instructions
- <b>Prepare the tartlets</b>
- Preheat an oven to 400&#176;F.
- Place the dough on a floured work surface and roll out 1/8 inch thick. Cut out six 5-inch rounds. Place each round into a 4-inch tartlet pan with a removable bottom. Fit the dough snugly into the corners and up the sides of the pans. Pierce the dough all over with a fork. Place on a baking sheet and freeze for 15 minutes.
- <b>Bake the tartlet shells</b>
- Line the dough with aluminum foil and bake until the dough edges are golden, about 15 minutes. Remove the foil and continue baking until the dough is golden brown, about 10 minutes more. Transfer the baking sheet to a wire rack and let the tartlet shells cool.
- <b>Saut&#233; the spinach and finish the tartlets</b>
- Preheat a broiler.
- In a large saucepan over medium heat, warm the olive oil. Add the garlic and cook until golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the spinach and cook until just wilted, about 2 minutes. Season with salt and pepper.
- Place equal amounts of spinach in each of the tartlet shells, top with the goat cheese and sprinkle with the pine nuts. Broil until the cheese is golden, 2 to 3 minutes. Transfer the tartlets to a wire rack and let cool slightly.
- Remove the pan rims, slide the tartlets from the pan bottoms onto individual plates and serve immediately. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 6.
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