Blue Cheese Tartlets
Golden puff pastry shells cradle a silky custard studded with wilted spinach and pockets of tangy blue cheese. These elegant little tartlets bring together the earthy richness of Swiss mountain cheeses with just enough bite to wake up your palate, making them ideal for cocktail parties ...
By Chef Laura Bonicelli
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Servings
48 quiches
Ingredients
- 16 ouncespuff-pastry sheets (I prefer DuFours)
- 10 ouncesfrozen chopped spinach
- 2 eggs
- 1 1/3 cupsheavy whipping cream
- 1 1/2 cupsgrated emmentaler or gruyere cheese
- 1/2 teaspoonfreshly grated nutmeg
- salt and freshly ground black pepper (to taste)
- 6 ouncesblue cheese (crumbled)
- 1/4 cuppine nuts
Nutrition Facts
Per Serving (serves 48 quiches)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Defrost dough at room temperature for 30 to . It should still feel chilled.
- 2
Preheat oven to 425º F. Thaw or microwave spinach according to package directions; drain and squeeze with paper towels in a colander to remove as much liquid as possible.
- 3
Combine eggs, cream, cheese, nutmeg, salt, and pepper in a bowl. Add spinach and stir well.
- 4
On a lightly floured board, roll the dough as thinly as possible. With a fluted pastry cutter, cut the dough into rounds. Use the rounds to line miniature muffin tins. Put a drop of blue cheese in the center of each cup and fill with one tablespoon of the egg mixture. Place 3 pine nuts on top of each tartlet.
- 5
Bake for about until the filling sets and puffs up. Tent with foil if the pastry is getting too brown.
Chef's Notes
NOTES : The tartlets can be slightly underbaked and finished off just before serving. This works perfectly if you need to transport them. The extra dough can be formed into a ball and re-rolled, once.