Spinach au Roquefort in Tart Shell

By CheeseDiva

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.

Gradually stir in cream.

Add Roquefort and stir over low heat until sauce bubbles and thickens.

Stir in spinach.

Spoon into tart shells and sprinkle with additional Roquefort.