Spinach and Goat Cheese Tartlets
You may use a 9-inch round tart pan with a removable bottom instead of the tartlet pans. Roll out the dough on a floured surface, trim to a 1/2-inch overhang and pierce with the tines of a fork. Freeze for about 15 minutes and bake until golden in a preheated 400°F oven for about 25 minutes.
- 1 disk cream cheese pie dough, thawed
- All-purpose flour for rolling out dough
- 1 Tbs. olive oil
- 1 garlic clove, smashed
- 1 1/2 lb. baby spinach (about 5 cups)
- Salt and freshly ground pepper, to taste
- 4 oz. goat cheese, crumbled
- 2 Tbs. pine nuts, toasted
Prepare the tartlets
Preheat an oven to 400°F.
Place the dough on a floured work surface and roll out 1/8 inch thick. Cut out six 5-inch rounds. Place each round into a 4-inch tartlet pan with a removable bottom. Fit the dough snugly into the corners and up the sides of the pans. Pierce the dough all over with a fork. Place on a baking sheet and freeze for 15 minutes.
Bake the tartlet shells
Line the dough with aluminum foil and bake until the dough edges are golden, about 15 minutes. Remove the foil and continue baking until the dough is golden brown, about 10 minutes more. Transfer the baking sheet to a wire rack and let the tartlet shells cool.
Sauté the spinach and finish the tartlets
Preheat a broiler.
In a large saucepan over medium heat, warm the olive oil. Add the garlic and cook until golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the spinach and cook until just wilted, about 2 minutes. Season with salt and pepper.
Place equal amounts of spinach in each of the tartlet shells, top with the goat cheese and sprinkle with the pine nuts. Broil until the cheese is golden, 2 to 3 minutes. Transfer the tartlets to a wire rack and let cool slightly.
Remove the pan rims, slide the tartlets from the pan bottoms onto individual plates and serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).