Recipes

Spinach Florentine Baked Egg Tartlets

:20 min

:45 min

Serves 8

1 tbsp Longo’s Salted Butter

1 tub (142 g) Longo’s Baby Spinach

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

2 cloves garlic, grated

1/4 tsp ground nutmeg

1 pkg (454 g) Puff Pastry, thawed

8 Longo’s Large Eggs

•Melt butter in skillet set over medium heat. Add spinach; cover and cook for 1 minute. Uncover and cook for 2 to 3 additional minutes or until wilted. Transfer to bowl and cool slightly.
•Add mayonnaise, Parmesan, garlic and nutmeg; mix well. (Make-ahead - Reserve for 1 day.)
•Cut each sheet of puff pastry into 4 rectangles and place on parchment- paper-lined baking sheet(s). Grease the bottoms of 8 heat-proof ramekins and centre on each piece of puff pastry. Bake in preheated 400°F oven on bottom 2 racks, rotating trays if needed halfway through, for 12 minutes or until pastry begins to puff around the edges of the ramekins.
•Working quickly, using oven mitts, remove ramekins. Spoon some of the spinach mixture around the edges of the hollow left by the bowl, making a nest for the eggs. Crack an egg into each spinach “nest.”
•Bake (rotating sheets as needed halfway through) for an additional 7 to 10 minutes or until whites are set and yolks are cooked to preferred doneness.

Crack each egg into a bowl before sliding it onto the centre of the tart.

Per serving: 400 calories