Spinach & Goat Cheese Tartlets


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Cream Cheese Dough, 1 disk
  • Flour, for rolling out dough
  • Olive oil, 1 tablespoon
  • Garlic, 1 clove, minced
  • Baby spinach, lb (750 g)
  • Salt and freshly ground pepper
  • Goat cheese, ¼ lb (125 g), crumbled
  • Pine nuts, 2 tablespoons, toasted


  • Prepare the tartlet shells

    Preheat the oven to 400°F(200°C). On a lightly floured work surface, roll out the dough until inch (3 mm) thick. Using a 5-inch (13-cm) pastry cutter, cut out 6 rounds. Place each round into a 4-inch (10-cm) tartlet pan with a removable bottom, fitting it snugly into the corners and up the sides of the pans. Pierce all over with a fork. Place on a baking sheet and freeze for 15 minutes. Blind bake the tartlet shells until the edges are golden, about 15 minutes. Remove the foil and bake until the dough is golden brown, about 10 minutes. Let cool on the baking sheet on a wire rack.

  • Fill and bake tartlets

    Preheat the broiler (grill). In a large saucepan over medium heat, warm the oil. Add the garlic and cook until lightly golden, about 1 minute. Add the spinach and cook until just wilted, about 2 minutes. Season with salt and pepper. Place equal amounts of the spinach mixture in each tartlet shell, top with the cheese, and sprinkle with the pine nuts. Broil (grill) until the cheese is golden, 2–3 minutes. Transfer the tartlets to a wire rack and let cool slightly. Remove the pan rims, slide the tarts onto plates, and serve warm.