Spinach and Pecan Filo Mini-Tarts -- Bricks aux épinards et noix de pécan
If you are like me, you just enjoy making individual portions of food. By this I mean making mini versions of big things. Rather than baking a tart, I usually prefer to make tartlets. Maybe because I find them cuter (and girls like cute, don't they?) or because it reminds me of our visits to Spain with its tapas which I could have literally every day. In any case, cooking mini "things" helps me to better determine how much is needed for a meal with guests since I count according to the number of tartlets. You surely do not run into the issue of 
Ring of Kerry, Ireland
On Dingle Peninsula, along the coast, Ireland
Enough disgression...
One of the ingredient which adds a lot to the dish that follows is the groseilles (red currant). Although the recipe asks for cranberries and adds it as optional, I would not only use groseilles instead but not ommit them since the taste of all ingredients together is enhanced by the acidity of the groseilles. This fruit belongs to the family of red fruit (in French we refer to this family of fruit as les fruits rouges) and is often used to make jams and tarts. As long as I remember, my mum, grand-mothers and aunts have always kept big bushes of groseilles in their gardens, and today, I keep a great memory of summers spent picking them to make all sorts of preserves. I miss this activity today, but really hope to be able to do it again in the future.
I made some changes to the recipe according to my taste, but the main idea remains the same.
Spinach and Pecan Filo Mini-Tarts
You need:- Filo pastry (about 5 to 6 sheets)
- 2 tbsp red currants
- 200 fresh spinach
- 80 g blue cheese
- 2 eggs + 2 egg yolks
- 4 tbsp cream
- Olive oil
- 4 tbsp pecan
Steps:- Preheat your oven at 350 F (180 C).
- Grease a muffin pan (for 6). I have a silicone one but any muffin pan is fine.
- In each mold, place 2 to 3 layers of filo pastry cut to match the size of the mold and each time, brush the filo pastry with olive oil.
- Wash the spinach and cut it coarsely.
- Crumble the cheese.
- Mix together the spinach, cheese, pecans and red currants. Divide between each mold.
- Beat together the eggs, egg yolks and the cream.
- Season with pepper and salt.
- Pour over the vegetables.
- Place in the oven for about 25 mns. Check regularly as the filo pastry cooks quickly and you do not want it to burn. This is delicious on its own, as finger food or for a light lunch with a salad.
20 Comments
K Kat & Satoshi ·
L L ·
T tankeduptaco ·
E Easily Pleased ·
S saffron ·
J J ·
I ilva ·
P Papilles&Pupilles ·
P Papilles&Pupilles ·
M Malice et pain d'épices ·
F Fabienne ·
B Béa ·
Hi L, Ah yes, thanks to you and your great taste, I got to know about those lovely plates! Merci!
Tankeduptaco, ah ah, funny, I guess it sounds different for sure!
Easily Pleased, thanks for the compliment! Don't get too close to your screen though, I don't want you sick!
Saffron, Yes feta is a good idea, but then don't put blue cheese. I am glad you are enjoying my blog. Yours is very charming I must say!
J, thanks for the note! I fully agree, small portions makes it much nicer and personalized, my favorite versus the bigger version, also more delicate I think.
Thanks Papilles&Pupilles. Yes I am sure the muffin pan will be easier than the bowl! ;-)
Thanks Malice et pain d'epices
Fabienne, I hope you are well fed then tonight!
L Liza ·
B bonheursdesophie ·
C Catherine ·
R Riana ·
M mercotte ·
P Papilles&Pupilles ·
B Béa ·
P Papilles&Pupilles ·