Summary

Ingredients

• 300 g spinach leaves, frozen
• 50 g tomato (s), dried in oil
• 125 g butter
• 250 g flour
• salt
• 4 medium egg (s)
• 1 onion (s)
• 2 cloves garlic
• 1 teaspoon olive oil
• 300 g double cream cheese
• 2 tablespoon breadcrumbs
• pepper
• Nutmeg, grated
• 25 g pine nuts
• Basil, for garnish
• Fat and flour for molds and work surfaces

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Instructions

1. Thaw the spinach in a colander. Drain the tomatoes. Cut the butter into pieces for the dough. Knead the flour, butter, 1 pinch of salt and 1 egg into a smooth dough, wrap in foil and refrigerate for about 20 minutes.
2. Cut tomatoes into strips, set some aside for sprinkling. Finely dice the onion and garlic. Heat 1 teaspoon of oil in a small, coated pan. Sauté the onion and garlic until translucent while turning.
3. Mix the cream cheese and 3 eggs.
4. Grease 8 tartlet molds (approx. 10cm diameter) with removable bases and dust with flour.
5. Divide the dough into 8 pieces and roll out thinly on a floured work surface. Line the molds with it, cut off the protruding edges, prick the bases several times with a fork and sprinkle with a little breadcrumbs.
6. Squeeze out the spinach. Mix with onion, garlic, tomatoes and about 2/3 of the cream cheese mixture. Season with salt and pepper and nutmeg. Spread on the dough. Bake in a preheated oven (200 ° electric stove 175 ° convection) for 25-35 minutes until golden brown. Spread the remaining cream cheese mixture on the tartlets approx. 10 minutes before the end of the baking time, and bake to the end.
7. Roast the pine nuts until golden brown. Let the tartlets cool down briefly, then remove them from the molds. Sprinkle the tartelettes with the remaining tomatoes and pine nuts and garnish with basil and serve immediately.