Spinach au Roquefort in Tart Shell

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The picture here is misleading -- there are no mushrooms, but, they are certainly an option. As much as I bake, I cannot make a puff pastry to save my life -- so these tart shells are a godsend. Though truth be told, I prefer Dufour's puff pastry after learning the Pepperidge Farm products are NOT made with butter. This side dish is simple and elegant. And, I was using Roquefort in this recipe LONG before my cheese career. I also like the Cadia Frozen spinach. I find when using fresh spinach for large quantities, i don't gauge well how much I need -- with frozen, one knows the outcome more accurately.

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Ingredients

  • 2 pkgs. chopped froz.spinach,thawed, squeezed dry
  • 1/4 c. butter
  • 1 clove garlic
  • 1/4 c. flour
  • 1 c. heavy cream
  • 1/4 c. firmly packed crumbled Roquefort
  • 6 baked Pepperidge Farm tart shells, warm

Preparation

Step 1

Saute garlic in butter til golden. Stir in flour.
2
Gradually stir in cream.
3
Add Roquefort and stir over low heat until sauce bubbles and thickens.
4
Stir in spinach.
5
Spoon into tart shells and sprinkle with additional Roquefort.

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