CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Spinach and Goat Cheese Tartlets

pat's
recipe box


Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Tarts
    Prep Time:       Cook Time:       Total Time:  

4 Tablespoon unsalted butter
3 sheets frozen phyllo dough, thawed
2 Tablespoon grated Parmesan cheese
vegetable oil for brushing
1 large shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
3/4 cup milk
pinch of freshly grated nutmeg
kosher salt and freshly ground pepper
3 1/2 ounces mild goat cheese, softened
2 teaspoon finely grated lemon zest
1 Tablespoon white wine vinegar
1 10 ounce box frozen chopped spinach,
thawed and squeezed dry
chopped chives, for garnish

Preheat the oven to 350 degrees F. 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 1 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 teaspoons 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.

makes 24 tartlets


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Spinach And Goat Cheese Tartlets
   by sgre52160



4 tbsp unsalted butter 3 sheets frozen phyllo dough, thawed 2 tbsp grated parmesan cheese Vegetable oil, for brushing 1 large shallot, minced 1 clove garlic, minced 1 tsp all-purpose flour




Pancetta, Leek, And Goat Cheese Tartlets
   by sgre52160



2 tbsp. butter 2 large leeks, chopped (white & pale green parts only) 1 tsp. vegetable oil 3 oz pancetta, chopped 2/3 cup half and half 2 egg yolks 1/4 tsp. salt a dash black pepper 2




Spinach, Potato And Goat Cheese Tart
   by sgre52160



Shortcrust Pastry, recipe follows 9 ounces baby spinach or trimmed large spinach leaves 7 baby new potatoes, unpeeled (about 8 ounces) 4 eggs 9 ounces heavy cream Salt and freshly ground bla




Spinach Salad With Goat Cheese And Walnuts
   by sgre52160



2 tsp red wine vinegar 2 tsp minced shallot 1/4 tsp kosher salt, and freshly ground black pepper 2 tbsp extra-virgin olive oil 8 cups baby spinach leaves, washed and de-stemmed 1/2 cup chopp




Fresh Spinach And Goat Cheese Strudels
   by HappyCook80



Fresh Spinach and Goat Cheese Strudels 1 tbsp. + 2 tsps. vegetable oil 2 tsps. fresh garlic 1 1/4 lbs. fresh spinach, stemmed, cleaned, patted dry 1 cup goat cheese salt and pepper 4 sheets fi





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.