Williams-Sonoma
Hors d’Oeuvres
& Appetizers
makes 18 tartlets
Ingredients
- 8 oz tart pastry doug or frozen puff pastry
- 3 oz spinach or Swiss Chard, trimmed
- 1 egg
- 2/3 cup heavy cream
- 3/4 cup freshly grated Emmenthaler cheese
- 1/4 teaspoon freshly grated nutmeg
- salt & 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 it out. If using commercial puff pastry, defrost in the refrigerator or at room temperature.
Preheat an oven to 425°F (225°C). Bring a large saucepan filled with water to a boiL Plunge the spinach or 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 out 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 out as thinly as possible. Sprinkle the Roquefort evenly over the dough. With a fluted pastry cutter about 1 1/4 inches (4 em) in diameter, cut out 18 dough rounds. Use the rounds to line 18 individual tartlet pans or the wells in tartlet trays or miniature muffin pans. If using the former, arrange 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 sets and the crust is golden, about 15 minutes. Serve warm.
Notes
These are super yummy! They’re always a big hit. Any Swiss Cheese can be substituted for the Emmenthaler. Any Blue Cheese can be substituted for the Roquefort. I skip the sprinkling of the blue cheese on the dough (it’s messy) and just put a little in the bottom of each cup before filling.