← All recipes

🍽️ Crispy Spinach Tartlets

447 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 120 g butter
• 1 pinch salt
• flour (for the work surface)
• butter (for the molds)
• legumes (for blind baking)
• 1 garlic clove
• 200 g fresh spinach
• 1 tbsp butter
• 2 tbsp vegetable broth
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 cocktail tomatoes
• 125 g mozzarella
• 60 g walnuts

Instructions

1. 1. Mound the flour on a clean work surface.
2. 2. Press a well into the center of the flour.
3. 3. Distribute the butter (except for one tablespoon) in small pieces around the well.
4. 4. Add two to three tablespoons of cold water and a pinch of salt into the well.
5. 5. Chop everything into crumbly pieces using a dough scraper.
6. 6. Quickly knead the mixture into a smooth dough with your hands.
7. 7. Shape the dough into a ball.
8. 8. Wrap the ball in plastic wrap.
9. 9. Place the dough in the refrigerator for 30 minutes.
10. 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. 11. Sprinkle some flour on the work surface.
12. 12. Roll out the dough thinly.
13. 13. Cut out four circles, each about nine centimeters in diameter.
14. 14. Grease four tartlet pans (each about seven centimeters in diameter).
15. 15. Place the dough circles into the pans.
16. 16. Pull up a small edge of the dough.
17. 17. Place baking paper on the dough edges.
18. 18. Weigh down the paper with dried beans.
19. 19. Bake the tartlets in the oven for 20 to 25 minutes.
20. 20. Remove the pans from the oven.
21. 21. Carefully remove the baking paper and the beans.
22. 22. Place the tartlets on a wire rack to cool.
23. 23. Peel the garlic.
24. 24. Slice the garlic into thin pieces.
25. 25. Clean the spinach.
26. 26. Wash the spinach thoroughly.
27. 27. Let the spinach drain well.
28. 28. Heat a pan.
29. 29. Add the remaining butter to the pan.
30. 30. Add the garlic and the spinach to the pan.
31. 31. Sauté the ingredients lightly.
32. 32. Deglaze the pan with broth.
33. 33. Season the mixture with salt.
34. 34. Season the mixture with pepper.
35. 35. Season the mixture with grated nutmeg.
36. 36. Remove the pan from the heat.
37. 37. Wash the tomatoes.
38. 38. Slice the tomatoes.
39. 39. Drain the mozzarella.
40. 40. Cut the mozzarella into four equal pieces.
41. 41. Place the mozzarella pieces into the tartlets.
42. 42. Distribute the spinach on top of the mozzarella.
43. 43. Distribute the tomato slices on top of the spinach.
44. 44. Coarsely chop the nuts.
45. 45. Sprinkle the nuts over the tartlets.
46. 46. Arrange the tartlets on a nice plate.
47. 47. Drizzle the tartlets with a few drops of olive oil.
48. 48. Add colorful eggs as a side dish.

Nutrition per serving

• kcal: 447
• Protein: 12 g · Fett/Fat: 35 g · Carbs: 26 g