Spinach & Goat Cheese Pastries: Recipe

This recipe was developed because I had some thawed out frozen puff pastry on hand, when I was tasting some Alouette Crumble Goat cheese, for a review.  I only had about a half hour to spare, so I kept preparation simple.

Spinach Goat Cheese Pastries

frozen puff pastry (pre-thawed)

frozen loose leaf spinach

Alouette Crumbled goat cheese

garlic

powdered chicken bouillon

2 eggs

Mrs. Dash (table blend)

tbs. milk

salt & pepper

1. Preheat oven to 400 degrees.
2. Saute spinach with a little oil and garlic.  Season to taste with the bouillon, pepper and salt (salt last as bouillon is salty).  Set aside to cool a bit.
3. Cut pastry dough in squares (a bit larger than the circumfrence of your muffin/tart tins.
4. Push the squares down into the tins, to form shells.
5. Fill the shells about 1/3 full with the spinach.
6. Beat the eggs and eggs with a whisk.  Season with a pinch of salt and pepper and about a 1/2 tsp. of Mrs Dash table blend.
7. Spoon some egg over the spinach in each each pastry.  Roughly a tbs. for the 3″ tarts I made was just enough.  Goal is to coat the spinach and just have a little leak in.
8. Sprinkle with crumbled goat cheese.
9. Bake on middle rack for 10 minutes.  (time will vary by tart size)  Once egg is just set and pastry is just starting to show color.
10. Serve warm.