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Spinach & Fontina Cheese Tartlets




Source of Recipe


Unknown

6 oz. baby spinach
Olive oil as needed
1 shallot, minced
2 cloves garlic, minced
1 package refrigerated pie crusts
2 eggs
2 oz. heavy cream
4 oz. shredded Fontina cheese
Salt and pepper to taste

Preheat oven to 350. Begin saut�ing the spinach in olive oil. Season with salt and pepper. Add the shallot. When almost done add the garlic. Remove from heat and set aside. With a 2 � inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts. Lightly grease a 24 cup mini-muffin pan. Line each muffin cup with one of the pieces of dough. Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so. Mix the eggs and cream with some salt and pepper and beat. Pour about a teaspoon of the egg mixture into each cup. Do not overfill. You will probably have some egg mixture left over. Top each one with a little cheese and bake for 12 - 15 minutes.