Spinach & Fontina Cheese Tartlets
These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.
Yield
24 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
baby spinach
|
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
shallots
minced |
*
|
| 2 | cloves |
garlic
minced |
|
| 16 | ounces |
pie dough
refrigerated |
* |
| 2 | large |
eggs
|
|
| 2 | ounces |
cream
heavy |
|
| 4 | ounces |
fontina cheese
shredded |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
baby spinach
|
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
shallots
minced |
*
|
| 2 | cloves |
garlic
minced |
|
| 462.4 | ml/g |
pie dough
refrigerated |
* |
| 2 | large |
eggs
|
|
| 57.8 | ml/g |
cream
heavy |
|
| 115.6 | ml/g |
fontina cheese
shredded |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
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 2½ 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 to 15 minutes.
