Spinach Souffle And Proscuito Tarts
Ingredients:
Pastry:1/2 cup unsalted butter, diced
3 oz. cream cheese, diced
1 cup flour
Filling:
1 T. olive oil
1 clove garlic, minced
1/2 cup chopped prosciutto
1 pkg. frozen spinach soufflé, slightly thawed
Topping:
1/2 cup sour cream
1 clove garlic, minced
1 T. minced roasted red pepper
Makes 24.
Directions:
1. For pastry, place butter, cream cheese, and flour in food processor. Pulse 6 to 8 times to mix together. Turn on machine and run until dough forms a ball. Dough can be refrigerated or frozen at this point.
2. Spray 24 mini muffin cups with nonstick spray. Divide dough into 24 pieces and drop one into each muffin cup. Press into cup to cover bottom and sides.
3. Preheat oven to 350 degrees. Heat olive oil in a small skillet over medium heat. Add garlic and prosciutto and sauté for 1 minute or until softened. Stir into spinach soufflé. Spoon soufflé mixture into pastry lined cups and bake for 20 to 25 minutes or until filling is puffed and set and pastry is lightly brown around edges. Remove tarts from pans and cool on a rack.
4. Meanwhile, to make sauce, stir together sour cream, garlic and roasted pepper. Chill to blend flavors while tarts cook. Top each cooled tart with a bit of the sauce and serve.
1. For pastry, place butter, cream cheese, and flour in food processor. Pulse 6 to 8 times to mix together. Turn on machine and run until dough forms a ball. Dough can be refrigerated or frozen at this point.
2. Spray 24 mini muffin cups with nonstick spray. Divide dough into 24 pieces and drop one into each muffin cup. Press into cup to cover bottom and sides.
3. Preheat oven to 350 degrees. Heat olive oil in a small skillet over medium heat. Add garlic and prosciutto and sauté for 1 minute or until softened. Stir into spinach soufflé. Spoon soufflé mixture into pastry lined cups and bake for 20 to 25 minutes or until filling is puffed and set and pastry is lightly brown around edges. Remove tarts from pans and cool on a rack.
4. Meanwhile, to make sauce, stir together sour cream, garlic and roasted pepper. Chill to blend flavors while tarts cook. Top each cooled tart with a bit of the sauce and serve.
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