Spinach Tartlets Recipe
Spinach Tartlets
Flavors of Kenya
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: Easy
Chef's Note

These tartlets can be served as is, or you could add sautéed wild mushrooms or line the tartlet shells with a slice of tomato and some fresh herbs.

The tartlets can be served hot as a side vegetable (with the beef tenderloin medallions with caramelized onions for example) or as a cold hors d’oeuvre, served on lettuce leaves with a drizzle of vinaigrette.

A recipe from Neil McCarthy, Mount Kenya Safari Club

- Jacline, Memories of Africa

- 200 g (7 oz.) Spinach leaves
- 1 clove of garlic, minced
- 110 g (4 oz.) chopped shallot
- 250 ml (1 cup) heavy cream
- 10 tartlet shells, 7 cm (3") in diameter
- 110 g (4 oz.) egg yolks (about 4)
- 110 g (4 oz.) clarified butter
- Salt and pepper
  1. Sweat the shallots and garlic in a skillet in a little clarified butter; once they’re cooked, add the spinach and cook for 30 seconds longer; refrigerate until cold;
  2. fill the tartlet shells;
  3. beat the egg yolks and cream together in a bowl; season with salt and pepper; pour over the spinach;
  4. bake the tartlets in a preheated 160° C (325° F) oven for about 20 minutes.
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