Spinach Bacon Tartlets Recipes

BACON QUICHE TARTS

Steps:

• Preheat oven to 375°. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. , Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. , Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.

SPINACH AND GOAT CHEESE TARTLETS

Steps:

• Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
• Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

SPINACH AND BACON TART

Steps:

• For complete details to make this recipe got to Winelady Cooks sometimes it's easier to understand the recipe when reading the blog post. Cook the bacon and drain on paper towels. Chop into bite size pieces. Heat oven to 350 degrees.
• Roll out the pastry according to directions and place on a sheet pan. Form into a rectangle and fold over the edges on all sides forming to make an edging.
• Brush the uncooked pastry crust with the beaten egg. Bake the pastry at 400 degrees for approximately 12 minutes just until lightly browned.
• Remove pastry from oven and add the spinach over the top of the pastry. Add the crumbled bacon pieces. Add a little salt, pepper and the pinch of nutmeg over the spinach and bacon.
• Add the Gruyere cheese (or the cheese you prefer), then add the grated Parmigiano-Reggiano on top (this cheese can be optional if using feta or goat cheese).
• Bake until the cheese melts, the spinach is wilted and the pastry crust is golden brown - approx. 15 minutes based on individual oven temps.
• Cut into squares and serve, either hot or room temperature.

CREAMED SPINACH TARTLETS

Steps:

• For the filling: Bring a large pot of water to a boil. Meanwhile, fill a large bowl one-third full with ice. Add cold water to cover the ice. Set a colander into the bowl.
• In batches, cook the spinach in the boiling water just until bright green, about 1 minute. With tongs, immediately plunge the spinach into the colander to stop cooking and set the color. When all of the spinach is cooked and cooled, lift the colander from the water and squeeze out the excess water from the spinach. Chop the spinach and set aside.
• Melt the butter in a deep skillet or broad saucepan over medium heat. Add the onions and cook until soft, 3 to 5 minutes. Add the garlic; cook an additional minute, until toasted and fragrant. Add the cream, the blanched spinach and 1/2 teaspoon salt. Bring to a boil and cook until the cream has cooked down and thickened, about 15 minutes. Stir in the Parmesan, feta, white pepper, nutmeg and more salt to taste. Stir to blend, then remove from the heat.
• For the crust: Preheat the oven to 350 degrees F.
• Unroll the phyllo and cover it with a damp kitchen towel; keep the pastry covered while working to keep in the moisture. Cut the phyllo in half crosswise.
• Using a pastry brush, coat six 4 1/2-inch tart pans with melted butter. Gently lay a "square" of phyllo in one of the pans, letting it fall loosely into place. Brush with butter, covering the pastry sheet completely. Repeat with five additional sheets. Using kitchen shears, trim the excess dough, leaving a good 1 inch of overhang. Shape the phyllo around the perimeter of the tart pan to create an attractive, rustic edge. Repeat for the remaining five pastry tarts. Fill each tart with the creamed spinach mixture.
• Place the filled tart pans on a baking sheet. Bake on the center oven rack until the crust is golden brown, 30 minutes.