Photo: Chiara Conti
Spinach and Goat Cheese Tartlets
8 ingredients
Serves 6.
openrecipes
You may use a 9-inch round tart pan with a removable bottom instead of the tartlet pans. Roll out the dough on a floured surface, trim to a 1/2-inch overhang and pierce with the tines of a fork. Freeze for about 15 minutes and bake until golden in a preheated 400°F oven for about 25 minutes.
Estimated Nutrition (whole recipe, rough)
991
Calories
26g
Protein
53g
Fat
106g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cream Cheese | 1 oz (28g) | 99 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 disk cream cheese pie dough, thawed (see related recipe at left)
- All-purpose flour for rolling out dough
- 1 Tbs. olive oil
- 1 garlic clove, smashed
- 1 1/2 lb. baby spinach (about 5 cups)
- Salt and freshly ground pepper, to taste
- 4 oz. goat cheese, crumbled
- 2 Tbs. pine nuts, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes