Spinach, tomato – a different twist

Ingredients for 6 servings:

• 65 g flour
• 40 g butter, chilled and diced
• 1 egg(s), slightly beaten
• 1 pinch of salt
• 1 tbsp cheese, e.g. Parmesan
• possibly spice(s) (pepper, chili, etc.)
• some fat, oil for the baking pan
• 12 leaves of spinach
• 2 tomatoes (plum tomatoes)
• 1 bunch of spring onions
• some salt
• some black pepper, freshly ground
• some chives
• 4 dashes lemon juice
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Finger food, appetizers

For the dough: Sift the flour into a bowl. Add the grated cheese, salt, any other seasonings (to taste), and the butter. Mix in the egg, first crumbling with your fingertips and then continuing to do so until a dough forms. Wrap in cling film and chill in the refrigerator for at least 30 minutes. Preheat the oven to 200°C. Grease a suitable baking pan (muffin tin or similar) with 12 semicircular holes. Roll out the dough to a thickness of about 2 mm and cut out 12 circles (Ø 7 cm). Place in the cups and carefully pierce with a pastry fork. Bake for about 8-10 minutes until golden brown, remove from the oven and let cool. Larger quantities of dough can be prepared and baked one after the other. If stored in an airtight container, they can be stored for at least 3 days. For the filling: Wash the spinach leaves and blanch them in boiling water. When the spinach leaves have wilted, remove them, drain them in a sieve, and let them dry between two layers of kitchen paper. Blanch the tomatoes in boiling water for about 3 minutes, then refresh them in ice water. In the meantime, slice the spring onions very finely. Peel the skin off the tomatoes, quarter them, remove the cores, and slice the fillets lengthwise and crosswise (8 x 8 mm). Add the onion rings. Add the olive oil and chives, and carefully fold them in. Season with lemon juice, salt, and pepper. First, line the pastry bowls with a spinach leaf. Then fill them with a heaped teaspoon of the tomato/onion mixture.