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    Spinach Tartlets 2

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    Spinach Tartlets 2


    • 225g shortcrust pastry, made with
    • 225g plain flour
    • For the filling
    • 450g baby leaf spinach
    • 225g cottage cheese
    • 2 medium egg yolks
    • 1 medium egg
    • 100ml crème fraiche
    • 15g Parmesan, freshly grated
    • 1 onion, finely diced
    • 2 tbsp olive oil
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200º/mark 6
    2. Roll out the pastry and line 8 x 8cm tartlets. Prick the bottom of each, line with greaseproof paper and fill with pastry weights. Chill for 30 minutes.
    3. Place the pastry cases in the oven and bake for 10 minutes. Remove the weighted paper and return to the oven for a further 5 minutes. As soon as the pastry bases look dry and lightly cooked remove and reduce the temperature to 190ºC/gas mark 5.
    4. For the filling: if necessary, wash the spinach thoroughly. Drop half the leaves into a pan of boiling water. Remove to colander and immediately cool by placing under cold running water. Repeat with the remaining spinach, then squeeze as much water as possible out of the cooked leaves.
    5. Place the cottage cheese in a food processor and briefly process. Add the spinach, eggs and crème fraîche and whiz until the spinach is finely chopped. Tip into a bowl and mix in the Parmesan.
    6. Gently fry the onion in the oil until soft. Stir into the chopped 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.
    7. Serve hot or cold.

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