Spinach and Fontina Cheese Tartlets – a delicious recipe with baby spinach, olive oil, shallots, garlic, eggs, cream heavy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (180C).
2
Begin sauteing the spinach in olive oil.
3
Season with salt and pepper.
4
Add the shallot.
5
When almost done add the garlic.
6
Remove from heat and set aside.
7
With a 2 1/2 inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts.
8
Lightly grease a 24 cup mini-muffin pan.
9
Line each muffin cup with one of the pieces of dough.
10
Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so.
11
Mix the eggs and cream with some salt and pepper and beat.
12
Pour about a teaspoon of the egg mixture into each cup.
13
Do not overfill.
14
You will probably have some egg mixture left over.
15
Top each one with a little cheese and bake for 12 to 15 minutes.
475
kcal
Calories
44
g
Fat
5
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 ounces baby spinach, 1 x olive oil as needed, 1 x shallots minced, 2 cloves garlic minced, and more.
Yes, Spinach and Fontina Cheese Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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