Tartlets with spinach and parmesan
4 servings
30 minutes
Spinach and parmesan tartlets are a refined combination of a crispy puff pastry shell and a delicate, creamy filling. This recipe is inspired by French cuisine, where tartlets are considered an exquisite appetizer. Tender spinach enriched with cream and aromatic parmesan gains a rich flavor complemented by light nutty notes of pine nuts. They are served as a festive appetizer or an elegant dish for a cozy evening. These tartlets pair perfectly with a glass of white wine or a light salad, creating harmony of flavors and textures. The rich and warm aroma will unfold during baking, filling the kitchen with coziness and anticipation of gastronomic pleasure.
1
Preheat the oven to 220 degrees. Place two round molds of 10 cm on a baking sheet. Cut the dough into 15 cm squares, melt the butter, and brush the dough. Place 2 squares of dough in the molds at an angle to each other. Gently press into the mold to create a crown-like shape at the bottom. Bake for 2-3 minutes until a crispy golden crust forms.
- Butter: 50 g
- Puff pastry: 4 pieces
2
Meanwhile, place the spinach in a small pot, add the remaining oil, and pour boiling water over the spinach. Drain the excess liquid. In a convenient container, pour in the cream, add the yolk, grated Parmesan, and mix. Add the spices and spinach.
- Butter: 50 g
- Spinach: 225 g
- Cream: 225 ml
- Chicken egg: 2 pieces
- Parmesan (Parmigiano Reggiano): 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Remove the tartlets from the oven. Distribute the spinach mixture into the tartlets and place them back in the oven for 4-5 minutes.
- Spinach: 225 g
4
Evenly roast the pine nuts in a dry pan. Arrange the finished tartlets on serving plates and sprinkle with nuts.
- Pine nuts: 50 g
