Blue Cheese Tartlets
Ingredients:
8 oz. tart pastry dough or commercial puff pastry
3 oz. spinach or Swiss chard, trimmed
1 egg
2/3 cup heavy cream
3/4 cup Emmenthaler cheese, freshly grated
1/4 teaspoon freshly grated nutmeg
salt and freshly ground pepper
3 oz. Roquefort Cheese, crumbled
2 tablespoons pine nuts
Directions:
If using tart pastry, prepare the dough and refrigerate for at least 3 hours. Remove from the refrigerator 30 minutes before you are ready to roll out. If using commercial puff pastry, defrost it in the refrigerator or at room temperature.
Preheat an oven at 425F*. Bring a large saucepan filled with water to a boil. Plunge the spinach or S Swiss chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force as much water as possible; set aside.
Break the egg into a bowl. Add the cream Emmenthaler cheese, nutmeg, and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well.
On a lightly floured board, roll the dough as thinly as possible. Sprinkle the Roquefort evenly over the dough. With a fluted pastry cutter about 1 1/4" in diameter, cut out 18 dough rounds. Use the rounds to line individual tartlet pans or the wells in tartlet trays or miniature muffin pans. Arrange the the lined pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tartlets in the oven and bake until the filling is set and crusts are golden, about 15 minutes. Serve warm. Makes 18 tartlets, serves 6.
Preheat an oven at 425F*. Bring a large saucepan filled with water to a boil. Plunge the spinach or S Swiss chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force as much water as possible; set aside.
Break the egg into a bowl. Add the cream Emmenthaler cheese, nutmeg, and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well.
On a lightly floured board, roll the dough as thinly as possible. Sprinkle the Roquefort evenly over the dough. With a fluted pastry cutter about 1 1/4" in diameter, cut out 18 dough rounds. Use the rounds to line individual tartlet pans or the wells in tartlet trays or miniature muffin pans. Arrange the the lined pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tartlets in the oven and bake until the filling is set and crusts are golden, about 15 minutes. Serve warm. Makes 18 tartlets, serves 6.
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