Ginger Spinach Tartelettes

For the ginger spinach tartelettes, first prepare the curd puff pastry. To do this, mix the ingredients together, knead a smooth dough with your hands and form a ball. Wrap the dough ball in plastic wrap and refrigerate for one hour.

Roll out the dough on a lightly floured surface to about 3 mm thick. Fold, roll out again and repeat the whole process once more. Line the tartlet molds with the dough.

For the topping, lightly color onion in butter. Press garlic and add. Add all other ingredients briefly to the pan and let spinach collapse.

Pour into the ramekins lined with pastry. Mix the whipped cream with egg, add pepper and salt, pour over the topping and bake for about 15 minutes in the lower part of the preheated oven at 200 degrees until the egg-top mixture has set.

Remove the ginger spinach tartelettes from the ramekins and serve.

Preparation Tip:

If fresh ginger is too intense for you, you can also use ginger powder. Sprinkle the ginger spinach tartelettes with pine nuts if desired.

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