Spinach & Goats’ Cheese Tartlets

Name: Spinach & Goats’ Cheese Tartlets
Cuisine: French
Ingredients: 8 par-baked Herbed Whole Grain Tartlet Cases; 1 tbsp extra virgin olive oil; 400-450 g bag baby spinach; ½ tsp sea salt; 2 cloves garlic; 3 eggs; 3 tbsp snipped dill, chives, or tarragon; 3 tbsp snipped dill, chives, or tarragon; 3 tbsp snipped dill, chives, or tarragon; 10 grinds black pepper; large pinch ground nutmeg; 150 ml (5 fl oz) fromage frais, quark or Greek yoghurt; 150 ml (5 fl oz) fromage frais, quark or Greek yoghurt; 150 ml (5 fl oz) fromage frais, quark or Greek yoghurt; 175 g (6 oz) finely chopped goats’ cheese or feta; 175 g (6 oz) finely chopped goats’ cheese or feta

Preparation info

Serves:
8

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

Crisp and tender pastry with a light and tasty filling. French-style goats’ cheese (fromage de chèvre) gives the best results, but feta also works well. If you’re making one large tart rather than 8 tartlets, you may need to bake it for an extra 5 minutes or so until the filling is set.

Ingredients

8 par-baked Herbed Whole Grain Tartlet Cases

Europe
France
Israel
Pie
Vegetarian
Jewish

Method

Heat the oil in a wok or sauté pan and add half the spinach and the garlic, crushed in a press. Sprinkle with half the salt, then cook over brisk heat, tossing with kitchen tongues until the spinach has wilted, then add the rest of the spinach and salt. Cook for another 2-3 minutes until all the spinach has wilted and its liquid has boiled off.

Whisk the eggs in a medium bowl then add y