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Spinach Egg Tartlet

Have you ever used a tart pan? I bought myself some (the ones where the bottoms push out) so I could try all these recipes I see in tea magazines and books and made a spinach egg tartlet and it turned out great! So we had a mini tea party for two and I played with my camera. Oh the happy! I was amazed at how much spinach can go into one tart! This was a half of a 13 oz package and it cooked down to nothing and then I squeezed out the liquid, chopped it up, and it became next to nothing. Hubby does not like tomato so I made his special for him. He ate all of his, but I was overstuffed after two. It is amazing how much goes into such a small space and how filling they are. January 2021

Package refrigerated pie dough (2 sheets), although I have used pie shells in metal tins too

1 teaspoon olive oil

6 ounces fresh spinach (I used a spinach and kale mixture once)

1/3 cup heavy whipping cream

1 large egg

1/2 cup shredded cheese (fontina for soft mild or sharp cheddar, or your favorite) & 1/2 cup shredded Parmesan cheese (mix all cheeses into a bowl)

Grape tomatoes, sliced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

 

Cut dough into circles larger than the tart pans (I use a bowl to cut the dough). I have six 4-inch quiche/tart pans with removable bottoms. Put pans on a baking sheet or pan for easy transferring in and out of the oven. Spray pans with cooking spray. Press the dough into the pans, pushing into all creases and corners and up the edges. If need be, grab some more dough to cover gaps and smoosh together. I do not like to be wasteful, so I take all the extras and spread them out into the tins, smooshing everything together as one. The more room temperate the dough, the better it begins to meld together. Prick the dough with a fork. If you want to do this ahead of time, cool in the refrigerator before or after baking.

 

Bake dough at 450 degrees for about 8 minutes. Cool. Reduce oven temp to 350 degrees.

 

Heat olive oil and spinach in a pot on the stove, stirring until wilted. Transfer to a chopping board and let cool. Chop by rolling a knife over the spinach. Squeeze out liquid (or if you have plenty of paper towels, press with paper towels to dry. Chop some more. remove liquid some more. Chop some more. Remove liquid. Repeat until it is fairly dry.

 

In a liquid measuring cup, whisk together egg and cream. Add seasonings. I like using the measuring cup because then there is less washing of dishes and it is easy to pour into the tartlets.

 

Divide cheeses into tart pans. Top with spinach and sliced tomatoes. Add egg and cream mixture. Bake at 350 degrees for 25 mintues.