Spinach, Goat Cheese and Egg, Puff Pastry Appetizer Recipe
Spinach Goat Cheese and Egg Puff Pastry Appetizer Recipe
Calories
Ingredients
- frozen puff pastry thawed
- frozen loose leaf spinach about ½ a bag will do
- crumbled goat cheese about 3-4 oz.
- garlic
- powdered chicken bouillon approx ¼ to ½ teaspoon I would now use MSG free paste or powder
- 2 eggs
- Mrs. Dash table blend
- tbs. milk
- salt & pepper
Instructions
- Preheat oven to 400 degrees.
- Saute spinach with a little oil and garlic. Season to taste with the bouillon, pepper and salt (salt last as bouillon is salty). Set aside to cool a bit.
- Cut pastry dough in squares (a bit larger than the circumference of your muffin/tart tins.
- Push the squares down into the tins, to form shells.
- Fill the shells about ⅓ full with the spinach.
- Beat the eggs and eggs with a whisk. Season with a pinch of salt and pepper and about a ½ tsp. of Mrs Dash table blend.
- Spoon some egg over the spinach in each each pastry. Roughly a tbs. for the 3″ tarts I made was just enough. Goal is to coat the spinach and just have a little leak in.
- Sprinkle with crumbled goat cheese.
- Bake on middle rack for 10 minutes. (time will vary by tart size) Once egg is just set and pastry is just starting to show color.
- Serve warm.