Bite-Size Blue Cheese Tartlets
Source of Recipe
From "Williams Sonoma: Cooking at Home" by Chuck Williams
Recipe Introduction
"The robust flavor of spinach or Swiss chard�combined with egg, cream, and Emmentaler cheese�is more than a match for the tang of the blue cheese at the bottom of these tiny pastries. Pine nuts lend a mellow richness."
List of Ingredients
◦ 3 ounces spinach or Swiss chard, stemmed
◦ 1 egg
◦ ⅔ cup heavy cream
◦ � cup (3 ounces) shredded Emmentaler cheese
◦ � teaspoon freshly grated nutmeg
◦ Salt and ground pepper
◦ � pound puff pastry dough, thawed if frozen
◦ 3 ounces Roquefort cheese, crumbled
◦ 2 tablespoons pine nuts
Recipe
Preheat the oven to 425� F.
Fill a large saucepan three-fourths full of water and bring to a boil over high heat. Plunge the spinach into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse thoroughly with cold running water. Press against the greens with the back of a spoon to force out as much water as possible. Set aside.
In a bowl, combine the egg, cream, Emmentaler cheese, and nutmeg and season with salt and pepper. Beat with a fork until completely blended. Coarsely chop the spinach, add it to the bowl, and stir well.
Have ready miniature muffin tins with 18 cups. On a lightly floured work surface, roll out the dough into a thin sheet. With a fluted round cutter about 1 � inches in diameter, cut out 18 rounds. Gently press a round into each muffin cup. Divide the Roquefort cheese evenly among the lined cups. Then, add the egg mixture, dividing evenly among the cups. Top each cup with a few pine nuts.
Bake until the filling sets and the pastry is golden, about 15 minutes. Serve warm or at room temperature.
Makes 18 tartlets;
6 servings
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