8 oz tart pastry dough (or frozen puff pastry)
3 oz spinach or Swiss Chard
2/3 cups heavy cream
¾ cup freshly grated Emmenthaler Cheese
¼ teaspoon freshly grated nutmeg
salt and pepper
3 oz Blue Cheese (Roquefort, Gorgonzola, etc.)
2 Tablespoons pine nuts
If using tart pastry, prepare the dough and refrigeratate 30 minutes before you are ready to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature.
Preheat an oven to 425°F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside. Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely
blended. Coarsely chop the spinach or chard and add it to the bowl; stir well. On a lightly floured board, roll the dough out as thinly as possible. Sprinkle the Roquefort or other blue cheese evenly over the dough. With a fluted pastry cutter about 1 ¼ inches in diameter, cut out 18
dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former, arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tartlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm.