Egg Florentine tartlets
Nutrition Facts
each servingIngredients
all 9 types- 100g cooked drained spinach (or 100g frozen spinach, defrosted and water squeezed out)
- 60g light cream cheese (plain or garlic and herb if you prefer)
- good pinch nutmeg
- 1 hen's egg
- good pinch freshly ground pepper
- 1 heaped tbsp (15g) finely grated Parmesan cheese
- 4 sheets filo pasty
- 2 tbsp sunflower oil
- 12 quail's eggs
Directions
6 steps in totalPreheat the oven to 180°C /gas 4. Mix the spinach, cream cheese, nutmeg, hen’s egg, pepper and Parmesan cheese together in a bowl and set aside.
Add the oil to a ramekin or cup, unroll a sheet of filo pastry onto a work surface and using a pastry brush, lightly brush with oil. Put another sheet on top of the first and brush that with a little oil, too.
Cut the sheets into 6 rectangles and place them in shallow bun tins, scrunching the edges together a little and pressing into the bun tins. Repeat with another 2 sheets of filo, so that you have 12 pastry cases. Place in the oven and cook for 2 minutes, then remove.
Divide the spinach mixture between the 12 cases and make an indentation in the middle of each, pressing the spinach to the sides.
Crack each quail egg into a cup or ramekin and check there is no shell in it, then tip into the hollow in the spinach.
Bake for 8–10 minutes until the egg it setting, then remove from the oven and serve. (The egg will continue to cook for a minute or two once removed from the oven, so be careful not to overcook if you want a runny yolk.
