Spinach and Cream Cheese Tartlets
by Editorial Staff
Good thing – “cream cheese” (aka cream cheese)! And here’s another great use for him – in these tartlets!
Ingredients
- Butter, softened – 1/4 cup
- Cream cheese, softened – 3 tbsp
- Dark flour – 1/2 cup
- Parmesan cheese, shredded on a grater – 1/2 cup
- Butter – 2 tbsp
- Onions, chopped – 1/2 cup
- Chopped garlic – 1 teaspoon
- Young spinach leaves – 200 grams
- Red pepper, finely chopped and fried – 1/2 cup
- Sour cream – 1/4 cup
- Egg – 1 pc.
- Salt – 1/8 teaspoon
- Ground black pepper – 1/8 teaspoon
- Crane pepper, cut into strips, fried – for decoration.
Directions
- Preheat oven to 180 degrees. Grease a muffin baking dish.
- Use a mixer to combine butter and cream cheese. Stir in flour and 1/4 cup Parmesan cheese gradually. Beat until smooth, refrigerate.
- Melt butter in a skillet over moderate heat. Add onion and garlic; fry until the onions are translucent, about 3 minutes. Add spinach, cook until spinach is tender, about 3 minutes.
- Transfer the mixture to a bowl, stir in red pepper, sour cream, remaining Parmesan cheese, egg, salt and pepper.
- Divide the dough into 18 pieces and roll into balls. Place the dough in the tins, making the shape of the baskets. Fill each with spinach mixture. Bake for 12-15 minutes until tender. Garnish with sautéed red pepper strips.
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