Blue Cheese Tartlets

Blue Cheese Tarts

puff pastry sheets

1 egg

¾ c. emmenthaler cheese,grated

3 oz. blue cheese, crumbled

3 oz. spinach, trimmed (I use frozen thawed)

2/3 c. heavy cream

¼ t. nutmeg

2 T. pine nuts

s and p

Defrost pastry. Get all the water out of the spinach. In a bowl mix egg, cream, cheeses, nutmeg, and s&p and beat with a fork. Add the chopped spinach and mix. Roll out dough on a floured surface as thinly as possible. Cut circles with a 2 ½ inch cutter. Line tart cups with pastry (sprayed with pam first). Add the mixture about ¾. Sprinkle with a few pinenuts on top. Bake until the curst is golden at 425º for about 15 minutes. Makes 18.

I usually make six times this recipe. I freeze the cooled tarts on a sheet pan and then bag for the freezer. I put the pastry sheets through a pasta machine to get them real thin.