Cheese and spinach tartlets

Ingredients for 8 servings:

• 300 g leaf spinach, frozen
• 50 g tomatoes, dried in oil
• 125 g butter
• 250 g flour
• Salt
• 4 m.-sized eggs
• 1 onion(s)
• 2 cloves garlic
• 1 tsp olive oil
• 300 g double cream cheese
• 2 tbsp breadcrumbs
• pepper
• Nutmeg, grated
• 25 g pine nuts
• Basil, for garnishing
• Fat and flour for molds and work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Thaw the spinach in a sieve. Drain the tomatoes. For the dough, cut the butter into pieces. Knead the flour, butter, a pinch of salt, and 1 egg into a smooth dough, wrap in foil, and chill for about 20 minutes. Cut the tomatoes into strips, reserving a few for sprinkling. Finely dice the onion and garlic. Heat 1 teaspoon of oil in a small, non-stick pan. Sauté the onion and garlic until translucent, stirring occasionally. Mix the cream cheese and 3 eggs. Grease and flour 8 tartlet cases (approx. 10 cm in diameter) with removable bases. Divide the dough into 8 pieces and roll out thinly on a floured surface. Line the cases, trim off any excess edges, pierce the bases several times with a fork, and sprinkle with breadcrumbs. Squeeze out some of the spinach. Mix with the onion, garlic, tomatoes, and about 2/3 of the cream cheese mixture. Season with salt, pepper, and nutmeg. Spread over the dough. Bake in a preheated oven (200°C electric oven, 175°C fan-assisted oven) for 25-35 minutes until golden brown. About 10 minutes before the end of the baking time, spread the remaining cream cheese mixture over the tartlets and finish baking. Toast the pine nuts until golden brown. Let the tartlets cool briefly, then remove from the baking pan. Sprinkle the tartlets with the remaining tomatoes and pine nuts, garnish with basil, and serve immediately.