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    Spinach Tartlets 1

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    Spinach Tartlets 1

    Serves: 8


    • 225g shortcrust pastry
    • 450g baby leaf spinach, washed
    • 225g cottage cheese
    • 1 egg, plus 2 egg yolks
    • 100ml crème fraîche
    • 15g freshly grated parmesan
    • 1 onion, finely diced
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C/gas 6. Roll out the pastry and line 8 x 9cm tartlet tins. Prick the bottom of each, line with greaseproof paper and fill with baking beans. Chill for 30 minutes.
    2. Bake the pastry in the oven for 10 minutes. Remove the paper and beans and return the cases to the oven for 5 minutes or until lightly cooked. Remove from the oven and reduce the temperature to 190°C/gas 5.
    3. Drop half the spinach into a pan of boiling water. Remove to a colander and immediately cool under cold running water. Repeat with the remaining spinach, then squeeze as much water from the leaves as possible.
    4. Put the cottage cheese in a food processor and whizz briefly. Add the spinach, egg, egg yolks and crème fraîche and whizz until the spinach is finely chopped. Tip into a bowl and add the Parmesan.
    5. Fry the onion in the oil until soft. Stir into the spinach mixture and season to taste. Spoon into the pastry cases and return to the oven. Bake for 20 minutes until flecked brown and lightly cooked. Serve hot, warm or cold.

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