Spinach Tartlets

Ingredients

• 200 g Flour
• 2 Tbsp grated Parmesan
• 2 tbsp ground walnuts
• 100 g butter
• Salt
• 1 egg
• soft butter (for the cups)
• soft breadcrumbs (for the cups)
• flour (for working)
• 250 g young spinach
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• black pepper (freshly ground)
• 4 Cherry Tomatoes
• 100 g walnut kernels
• 100 g crème fraîche

Instructions

1. 1.

   For the dough sift flour, Parmesan and walnuts onto a work surface and form a well in the center. Cut cold butter into pieces and spread around the flour rim. Sprinkle ½ tsp salt over it and crack the egg into the well. From the center outward, using a pastry cutter or your hands, cut all dough ingredients into crumbs and quickly knead into a smooth dough. If needed add a little more flour or cold water. Wrap in cling film and chill in the refrigerator for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (356 °F) fan‑forced. Grease muffin tins with a bit of soft butter and dust with breadcrumbs.

3. 3.

   Roll out the dough on a floured surface and cut into circles that fit the tins. Line the cups with the dough. Prick the bottoms several times with a fork and bake the tartlets in the oven for 10–15 minutes until golden brown. Remove from the oven, let cool briefly, carefully lift them out of the tins and allow to cool completely.

4. 4.

   To fill, wash, trim and dry the spinach. Peel and finely dice the shallot and garlic. Sauté both in hot oil in a pan until translucent. Add the spinach, cook until wilted, remove from heat and season with salt and pepper.

5. 5.

   Wash, trim and slice the tomatoes. Season with salt and pepper. Roughly chop the walnuts.

6. 6.

   Place a dollop of crème fraîche into each tartlet, sprinkle some walnuts over it, top with warm spinach (without liquid), scatter the remaining walnuts, lay tomato slices on top and serve.