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Name: Spinach Tarts-Hg
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 tb Scallions, chopped; 3 tb Vegetable shortening, diced; Or 1 pkg. frozen spinach; 4 Eggs; 1/2 lb Cream cheese; 4 tb Butter, diced; 1 1/4 c Flour; Nutmeg-dash; 1/2 c Cream; Cherry tomatoes to garnish; 2 tb Iced water; 1 1/2 c Spinach, cooked drained; Fresh watercress to garnish; 1/4 ts Salt; 3 tb Butter; Black pepper, freshly ground

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INGREDIENTS

3 tb Scallions, chopped
3 tb Vegetable shortening, diced
Or 1 pkg. frozen spinach
4 Eggs
1/2 lb Cream cheese
4 tb Butter, diced
FILLING
PASTRY
1 1/4 c Flour
Nutmeg-dash
1/2 c Cream
Cherry tomatoes to garnish
2 tb Iced water
1 1/2 c Spinach, cooked drained
Fresh watercress to garnish
1/4 ts Salt
3 tb Butter
Black pepper, freshly ground

Servings

INSTRUCTIONS

To make the pastry, mix together the flour and the salt. Using your fingertips, rub the butter and shortening into the flour until the mixture resembles coarse breadcrumbs. Add water and knead lightly. Form the dough into a ball, dust with flour, wrap in wax paper and chill for 1 hour. Roll the dough thinly and line 6 small tart pans. Prick the base of the shells and chill for 1 hour. To make the filling, melt the butter in a pan over medium heat and add the scallions. When soft, add the spinach, nutmeg and pepper. Cook for 5 minutes. Place in a bowl and beat in the cream cheese. Separate the eggs, add 4 yolks, one at a time to the spinach. Add the cream. In another bowl, beat the egg whites until stiff and fold them into the spinach mixture. Preheat oven to 400F. Cover the base of the tarts with wax paper and dried beans or rice and bake for 15 minutes. Remove beans and paper and allow the pastry sheels to cool. Reduce the oven heat to 350F. Fill the shells with the spinach mixture, dot with butter and bake 15-20 minutes. Allow to cool before serving. Garnish with watercress and cherry tomatoes.

NOTES

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Spinach Tarts-Hg

3 tb Scallions, chopped
3 tb Vegetable shortening, diced
 Or 1 pkg. frozen spinach
4 Eggs
1/2 lb Cream cheese
4 tb Butter, diced
 FILLING
 PASTRY
1 1/4 c Flour
 Nutmeg-dash
1/2 c Cream
 Cherry tomatoes to garnish
2 tb Iced water
1 1/2 c Spinach, cooked drained
 Fresh watercress to garnish
1/4 ts Salt
3 tb Butter
 Black pepper, freshly ground

To make the pastry, mix together the flour and the salt. Using your  fingertips, rub the butter and shortening into the flour until the mixture  resembles coarse breadcrumbs. Add water and knead lightly. Form the dough  into a ball, dust with flour, wrap in wax paper and chill for 1 hour.    Roll the dough thinly and line 6 small tart pans. Prick the base of the  shells and chill for 1 hour.    To make the filling, melt the butter in a pan over medium heat and add the  scallions. When soft, add the spinach, nutmeg and pepper. Cook for 5  minutes. Place in a bowl and beat in the cream cheese. Separate the eggs,  add 4 yolks, one at a time to the spinach. Add the cream. In another bowl,  beat the egg whites until stiff and fold them into the spinach mixture.    Preheat oven to 400F. Cover the base of the tarts with wax paper and dried  beans or rice and bake for 15 minutes. Remove beans and paper and allow the  pastry sheels to cool.    Reduce the oven heat to 350F. Fill the shells with the spinach mixture, dot  with butter and bake 15-20 minutes. Allow to cool before serving. Garnish  with watercress and cherry tomatoes.

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Nutrition

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Serving Size: 1 Serving (843g)
Recipe Makes: 6 Servings

Calories: 2541
Calories from Fat: 2134 (84%)

Amt Per Serving		% DV

	Total Fat 237.1g	316 %
	Saturated Fat 130.1g	651 %
	Monounsaturated Fat 62.1g
	Polyunsanturated Fat 11.6g
Cholesterol 1412.7mg		435 %
Sodium 2224.1mg		77 %
Potassium 1113.3mg		29 %
Total Carbohydrate 50.6g		15 %
	Dietary Fiber 1g	4 %
	Sugars, other 49.6g
Protein 60.6g		87 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2541

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