Spinach Potato And Goats Cheese Tart Recipes
SPINACH AND GOAT CHEESE TARTLETS
Steps:
- Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
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- To make the pastry, place the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm (¾in) thick (4), then wrap in cling film or place in a plastic bag (5) and put in the fridge to chill for at least 30 minutes before using.
- Preheat the oven to 180°C (350°F), Gas mark 4. You will need to 'blind' bake the pastry case before adding the filling. Line the tart tin with the pastry and then a layer of foil, greaseproof or parchment paper, leaving plenty to come up the sides. Fill with baking beans or dried pulses. and bake in the oven for 15-20 minutes or until the pastry feels dry. Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch them up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The tart case can be baked a day in advance and kept covered until you need it.
- To prepare the filling, wash and spin the spinach, removing any tough stalks and stems if using large spinach leaves. In a medium-sized saucepan, cook the spinach in just the water that's clinging to it over a low heat until it wilts. Drain in a colander or sieve and allow to cool a little, then squeeze most of the moisture out with your hands and chop roughly.
- Meanwhile, steam or boil the potatoes until just cooked, and cool on a tray or board. When cool enough to handle, cut into 5mm (½4in) slices.
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