- 6
Ingredients
- Ingredients
- CRUSTS
- 1 1/3 cups unbleached all-purpose flour
- 1/3 cup walnut pieces
- 1/8 teaspoon fine sea salt
- 6 tablespoons unsalted butter, softened
- 3 tablespoons whole milk
- FILLING
- 3 tablespoons unsalted butter
- 1 pound baby spinach
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 3/4 cup heavy cream
- 3 ounces gorgonzola cheese
- 1/2 cup walnut pieces, roughly chopped
- SPECIAL EQUIPMENT: 6 (4-inch) fluted tart pans with removable bottoms; parchment paper; pie weights or dried beans
Preparation
Step 1
For Crusts: In the bowl of a food processor, combine flour, walnuts and salt; pulse until nuts are coarsely chopped. Add butter; pulse until mixture resembles coarse meal with some pea-sized pieces remaining. Add milk; pulse just to combine.
Divide dough into 6 equal pieces; with floured fingers, press pieces evenly into bottoms and up sides of tart pans, maintaining an even thickness and pressing gently but firmly into pan edges. Chill in refrigerator until pastry is firm, about 30 minutes.
Heat oven to 400º with rack in middle.
Place tart pans on a baking sheet. Line crusts with parchment paper and fill with pie weights. Bake until edges are set, about 10 minutes. Carefully remove parchment and pie weights. Bake until crusts are pale golden, about 7 minutes more. Remove crusts from oven and let cool in pans on wire rack. Reduce oven temperature to 350º. Meanwhile, prepare filling.
For Filling: In a large skillet, melt butter over medium-high heat. Add spinach, in batches if necessary, and 1/4 teaspoon salt. Cook, stirring occasionally, until wilted and tender, about 3 minutes. Remove from heat and let cool, then squeeze spinach well to remove excess moisture.
In a bowl, whisk together eggs, cream and remaining 1/4 teaspoon salt. Arrange crusts (still in pans) on a parchment-lined baking sheet. Divide spinach and cheese evenly among crusts, then pour in custard. Bake tartlets until filling is puffed and lightly golden, about 25 minutes. Cool 5 minutes, then carefully remove tartlets from pans. Serve warm, sprinkled with nuts.