Spinach and Cream Cheese Tartlets

Good thing – “cream cheese” (aka cream cheese)! And here’s another great use for him – in these tartlets!

Summary

Ingredients

• Butter, softened – 0.25 cup
• Cream cheese, softened – 3 tbsp
• Dark flour – 0.5 cup
• Parmesan cheese, shredded on a grater – 0.5 cup
• Butter – 2 tbsp
• Onions, chopped – 0.5 cup
• Chopped garlic – 1 teaspoon
• Young spinach leaves – 200 grams
• Red pepper, finely chopped and fried – 0.5 cup
• Sour cream – 0.25 cup
• Egg – 1 pc.
• Salt – 0.125 teaspoon
• Ground black pepper – 0.125 teaspoon
• Crane pepper, cut into strips, fried – for decoration.

Instructions

1. Preheat oven to 180 degrees. Grease a muffin baking dish.
2. Use a mixer to combine butter and cream cheese. Stir in flour and 1/4 cup Parmesan cheese gradually. Beat until smooth, refrigerate.
3. 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.
4. Transfer the mixture to a bowl, stir in red pepper, sour cream, remaining Parmesan cheese, egg, salt and pepper.
5. 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.