Summary

Ingredients

• 4 slices puff pastry, finished product

For covering:

• 450 g spinach leaves, frozen and thawed
• 1 medium onion (s), diced
• 200 g cherry tomato (s), halved

For the cast:

• 100 g Goronzola
• 75 g cream
• 75 g sour cream
• 2 medium egg (s)
• 2 tablespoon pine nuts
• salt and pepper
• nutmeg
• olive oil

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Instructions

1. Preheat the oven to 170 ° C fan oven. Roll out the puff pastry sheets and line the molds with them. Prick several times with a fork.
2. Sauté thawed spinach together with the onion cubes in a little oil, season with salt, pepper and nutmeg and squeeze out in a sieve. Distribute the spinach and tomato halves evenly on the molds.
3. Whisk the Gorgonzola, sour cream, cream and eggs with a fork, season with salt and pepper. Pour evenly onto the molds, sprinkle with pine nuts and bake in the oven for about 35 minutes until golden brown.