Best 2 Spinach And Goat Cheese Tartlets Recipes

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Indulge in the delightful flavors of spinach and goat cheese tartlets, a culinary masterpiece that combines the vibrant freshness of spinach with the tangy creaminess of goat cheese. These bite-sized treats are perfect for any occasion, whether it's a casual brunch, an elegant party, or a simple weeknight dinner. With a flaky, buttery crust and a luscious filling, these tartlets are sure to impress your taste buds and leave you craving more. So gather your ingredients and let's embark on a culinary journey to create these delectable spinach and goat cheese tartlets. In this recipe, we'll guide you through the process of making the perfect tart dough, preparing the flavorful spinach filling, and assembling the tartlets with ease. Additionally, we'll share variations to cater to different dietary preferences and provide tips to ensure your tartlets turn out flawless every time. Get ready to tantalize your palate with these irresistible spinach and goat cheese tartlets!

Let's cook with our recipes!

GOAT CHEESE TART



Goat Cheese Tart image

Provided by Ina Garten

Categories     appetizer

Time P1DT17h25m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting the board
Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
  • Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
  • Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

SPINACH & GOAT'S CHEESE PUFF



Spinach & goat's cheese puff image

Top shop-bought puff pastry with wilted greens, flavoured with nutmeg and some salty cheese - a great-value supper or lunchbox option

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 6

375g pack ready-rolled puff pastry
400g frozen spinach , thawed and squeezed dry
2 eggs
150ml milk
2 x 125g packs soft goat's cheese
¼ nutmeg , grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.
  • Use a hand blender to blitz the spinach with the eggs, milk, half the goat's cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.

Nutrition Facts : Calories 633 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.9 milligram of sodium

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen spinach. If you are using frozen spinach, be sure to thaw and squeeze out all of the excess water before using.
  • Sauté the spinach: Sautéing the spinach helps to remove excess moisture and concentrate its flavor. Be sure to cook the spinach over medium heat until it is just wilted.
  • Use high-quality goat cheese: Goat cheese is the star of this recipe, so be sure to use a high-quality variety. Look for goat cheese that is creamy and has a mild, tangy flavor.
  • Chill the tartlets before serving: Chilling the tartlets before serving helps to set the filling and make them easier to slice.

Conclusion:

These spinach and goat cheese tartlets are a delicious and elegant appetizer or light meal. They are easy to make and can be customized to your liking. Try adding different herbs, vegetables, or cheeses to create your own unique tartlets.

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