| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Shredded cheddar cheese |
| 2/3 |
c |
Butter or margarine |
| 2 |
tb |
Cold water; (up to 4) |
| 1 |
pk |
(10 oz) frozen chopped spinach (I like to use fresh spinach; and lots of it) |
| 1 |
c |
Small-curd cottage cheese |
| 1 |
sm |
Onion; finely chopped |
| 3 |
lg |
Eggs; lightly beaten |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
tb |
Chopped fresh chives |
| 1 |
tb |
Chopped fresh basil; or 1 tsp. dried basil |
INSTRUCTIONS
Combine flour and salt. stir in shredded cheddar; cut in butter with pastry
blender until mixture is crumbly. Sprinkle cold water one teaspoon at a
time over surface. Stir with a fork until dry ingredients are moistened.
Shape into a ball; chill one hour. Shape into 36 balls. Place in greased
miniature muffin pans, shaping into a shell in pans.
Cook spinach according to package directions; drain. Press between paper
towels to remove excess moisture. Combine spinach, cottage cheese, and
remaining ingredients; stir well. Spoon mixture evenly into prepared
shells. Bake at 400F for 25 to 27 minutes, until golden. Cool for 2
minutes. Loosen sides of tarts with a knife, remove and serve warm.
Posted to recipelu-digest Volume 01 Number 437 by soulvision@juno.com
(Rhonda R. Selby) on Jan 02, 1998
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