Spinach and Fontina Cheese Tartlets

• 6 ounces baby spinach
• 1 x olive oil as needed
• 1 x shallots minced
• 2 cloves garlic minced
• 16 ounces pie dough refrigerated
• 2 large eggs
• 2 ounces cream heavy
• 4 ounces fontina cheese shredded
• 1 x salt to taste
• 1 x black pepper to taste

1. Preheat oven to 350F (180C).
2. Begin sauteing the spinach in olive oil.
3. Season with salt and pepper.
4. Add the shallot.
5. When almost done add the garlic.
6. Remove from heat and set aside.
7. With a 2 1/2 inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts.
8. Lightly grease a 24 cup mini-muffin pan.
9. Line each muffin cup with one of the pieces of dough.
10. Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so.
11. Mix the eggs and cream with some salt and pepper and beat.
12. Pour about a teaspoon of the egg mixture into each cup.
13. Do not overfill.
14. You will probably have some egg mixture left over.
15. Top each one with a little cheese and bake for 12 to 15 minutes.

baby spinach, olive oil, shallots, garlic, eggs, cream heavy, fontina cheese, salt, black pepper

Taken from recipeland.com/recipe/v/spinach-fontina-cheese-tartlets-48047 (may not work)