Crispy Blue Cheese and Spinach Tartlets, a recipe from The Worldwide GourmetTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:121 kcal
Proteins:7.7 g
Fats:8.8 g
Carbohydrate:3.4 g
Fibers:1.6 g
Sugar:1 g
Cholesterol:39.6 mg
Sodium:341.5 mg
Calcium:205.9 mg
Energy:390 kcal
Proteins:24.7 g
Fats:28.5 g
Carbohydrate:10.8 g
Fibers:5.3 g
Sugar:3.2 g
Cholesterol:127.5 mg
Sodium:1101 mg
Calcium:663.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
bresse blue cheese
6
sheets of brick or phyllo pastry
200
g
chopped fresh or frozen spinach
4
belgian endives
2
tomatoes
15
ml
red wine vinegar
45
ml
0% yogurt
1
egg yolk
pepper
METHOD
- Preheat the oven to 150° C (300° F). Cut 4 nice slices of blue cheese and dice the rest.
- Cut the brick sheets in half with scissors. Beat the egg yolk in a bowl with a little water and layer the half-sheets of brick together in stacks of three, brushing each surface with the egg yolk mixture.
- Line tartlets tins with the triple-layers of brick and fill with pie weights (or use dry beans) to prevent them from puffing up.
- Fold the edges of the pastry outward, but do not trim. Bake for 3-4 minutes. They should firm up but not brown.
- Remove the tartlet shells from the oven, leaving the oven on. Fill with spinach and top with a slice of blue cheese.
- Return to the oven for 3 minutes.
- Trim the bottoms of the endives, slice thinly and place in a bowl. Add the sliced tomatoes and diced blue cheese.
- In a bowl, combine the red wine vinegar, yogurt and pepper. Spoon the dressing over the salad. Serve the tartlets with the salad.
CHEF'S NOTES
Add a few walnut pieces to your endive and tomato salad. To save time, use frozen spinach.
