Blue Cheese Tartlets
Make these bite-sized mini quiches for your next get-together. They are elegant and addictive.
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.