Spinach & Goat Cheese Tarts

Spinach & Goat Cheese Tarts
Spinach & Goat Cheese Tarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tbs butter

  • 3

    sheets phyllo, thawed

  • 2

    tbs grated parmesan cheese

  • vegetable oil for brushing

  • 1

    large shallot, minced

  • 1

    garlic clove, minced

  • 1

    tsp flour

  • 1/4

    cup milk

  • pinch of nutmeg

  • S&P

  • 3 1/2

    oz. goat cheese, softened

  • 2

    tsps lemon zest

  • 1

    tsp white wine vinegar

  • 2

    lg eggs separated

  • 1

    10 oz box frozen chopped spinach, thawed & dried

  • chopped chives for garnish

Directions

Preheat oven to 350. Melt 1 tbs butter. Brush phyllo with butter & sprinkle with 1 tsp parmesan. Cover with another phyllo sheet, brush with butter, add parmesan, etc. Cut the phyllo stack into 24 squares, about 3" each. Brush a mini muffin tim with oil, then press phyllo firmly into each cup butter side down. Bake until golden, about 10 minutes. Meanwhile heat remaining 3 tbs butter in saucepan over medium heat. Add shallots and garlic & cook til translucent. Stir in flour, add milk and stir until mixture is smooth about 1 minute. Add nutmeg, 1/2 tsp salt & pepper. Stir in goat cheese, lemon zest & vinegar until the cheese melts. move from heat and mix in the egg yolks then the spinach. Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon @ 1tbs into each phyllo cup & top with remaining parmesan, bake @ 15 minutes. Cool & garnish with chives.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: