Delicate and savory tartlets combining melting spinach with creamy feta and golden pine nuts. This elegant vegetarian recipe delights every palate and brings a Mediterranean touch to your appetizer spread.
⏱️55 min
📊Medium
👥8 servings
🍽️Snack
vegetarianfestivebudget-friendly
Ingredients
400 gshortcrust pastry
400 gfresh spinach
250 gfeta cheese
80 gpine nuts
1 pièceonions
2 goussesgarlic
3 cuillères à soupeolive oil
1 à goûtnutmeg, salt and pepper
Instructions
1PREHEAT THE OVEN TO 200°C: Set your oven to 200°C and let it preheat for 10 minutes. Meanwhile, lightly toast the pine nuts in a dry pan over medium heat for 3-4 minutes, stirring constantly, until they turn golden and fragrant. The pine nuts should be crispy and develop their natural nutty flavor. Set them aside in a bowl.
2PREPARE THE TARTLET SHELLS: Unroll the shortcrust pastry and cut 8 discs using a cookie cutter. Press each disc into the tartlet molds, pressing firmly on the bottom and sides. Prick the bottom several times with a fork to prevent puffing during baking. Bake blind for 8-10 minutes until they take on a light golden color.
3PREPARE THE SPINACH: Wash the fresh spinach thoroughly and drain well to remove excess water. Peel and thinly slice the onion, then peel and chop the garlic. Pour 2 tablespoons of olive oil into a large pan, then sauté the onion and garlic over medium heat for 3 minutes until they become translucent and fragrant.
4COOK THE SPINACH: Add all the spinach to the pan with the onion and garlic, stirring constantly. Cook for 5-7 minutes until the spinach reduces completely and all excess moisture evaporates. The spinach should be well wilted and concentrated. Season generously with salt, pepper, and a generous pinch of freshly grated nutmeg which will delicately enhance the flavor.
5FILL THE TARTLETS: Remove the pre-baked tartlets from the oven. Distribute the spinach mixture into each tartlet, pressing lightly with the back of a spoon. Crumble the feta generously into small pieces over each tartlet. Drizzle a splash of olive oil over each tartlet to enrich the preparation and create a nice shine.
6FINAL BAKE AND FINISHING: Bake the filled tartlets at 200°C for 12-15 minutes, until the feta is lightly golden and the pastry edges become crispy and a beautiful golden color. Remove the tartlets from the oven and immediately sprinkle with the previously toasted pine nuts. The heat from the tartlets will warm the pine nuts through. Serve hot or warm; these tartlets are excellent even at room temperature.