Spinach and goat cheese tartlets
Recipe by Dorian Lamb
6 oz. mild goat cheese (softened)
2 cups chopped fresh spinach
2 large eggs (separated)
zest of 2 large lemons
1 large shallot (minced)
1/2 clove garlic (minced)
3 scallions (chopped, for garnish)
3 tbs butter
1 tsp flour
1/4 cup milk
1 tbs rice wine vinegar (any type white wine vinegar will do, but the rice wine goes really well with the goat cheese and lemon zest)
30 mini phyllo tartlet shells (I used the Athena brand, if you are feeling really frisky make them from scratch)
Prep. Time → 20 min
Cook Time → 20 min
1. Preheat oven to 350.
2. In a medium pan melt butter.
3. Add shallots and garlic, saute on medium heat until translucent.
4. Stir in flour, mix well, then add milk, stir until even consistency.
5. Stir in lemon zest and vinegar.
6. Add goat cheese, allow to melt, then mix until even consistency.
7. Remove from heat.
8. Mix in egg yolks.
9. Mix in spinach.
10. Beat egg whites to high peaks (until frothy).
11. Fold in egg whites until even consistency.
12. Spoon mixture in to shells, about 1 tbs per.
13. Cook in oven until filling has set about 15 to 20 minutes.
14. Remove from oven, garnish with scallions and serve.
15. Ba-bam
16. For a badass twist chop up about 4 pieces of baked bacon (if you ain't bakin' yo bacon, you ain't right) and stir in to final mixture before putting in oven. And hell go all out and top the little buggers with some of that bacon too. Err'body loves bacon, right?
appetizers, appetizers, goat cheese, hors doeuvres, spinach, tartlets June 11, 2012 03:23
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