Triple Cheese Spinach Tarts

• Dough
• 10 tablespoons unsalted butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1-3 tablespoons ice cold water
• Spinach and Cream Cheese Filling
• 1 1/2 teaspoons olive oil
• 6 cloves garlic, peeled, finely chopped and divided
• 2 packages (9 ounces each) spinach leaves
• 6 ounces cream cheese, softened
• 1/3 cup grated pecorino romano cheese
• 2 tablespoons freshly chopped chives
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon kosher salt
• 1 egg white
• 2 teaspoons water
• 2 ounces extra sharp cheddar cheese, grated

1. Cube butter; place it back in the fridge. In food processor, combine flour, sugar and salt. Add cold butter; pulse 10 times or until butter is in pebble size pieces. With motor running, drizzle in 2 tablespoons ice cold water. Continue adding cold water, 1 teaspoon at a time, until the dough comes together to form a cohesive piece. Remove from food processor, form into a ball and wrap in plastic wrap. Chill at least 30 minutes.
2. In large deep skillet over medium-low heat, heat olive oil. Add half chopped garlic and cook 3 minutes, or until tender and golden brown. Increase heat to medium. Add spinach in batches, stirring to help the leaves begin to wilt, before adding the next bunch. Cover; cook 4 minutes, or until just wilted, stirring once.
3. Transfer mixture to strainer to drain, pressing with a wooden spoon. When cool enough to handle, squeeze out all excess liquid. This is absolutely the step you will have the urge to skip or cut short, but fight it (I always have to). If there is any excess liquid, the finished tart will be soggy.
4. In bowl, combine drained spinach, raw garlic, softened cream cheese, pecorino romano, chopped chives, salt and pepper; mix with a wooden spoon until combined. The entire mixture should be streaked white, without large clumps of cream cheese. Taste; adjust for seasoning, if desired.
5. Remove dough from fridge. On lightly floured surface, press dough to flatten. Using lightly floured rolling pin, roll dough into 1/4" thickness. Cut into 8 4-inch circles (I used an upside down glass bowl), re-rolling scraps, if necessary. Transfer dough to a parchment-lined baking pan.
6. Divide spinach mixture evenly among the center of the dough rounds (about 3 tablespoons per tart). Using fingers, pinch dough around spinach to form a square, pinching tightly. In bowl, whisk together egg white and water. Using pastry brush, brush exposed dough with egg white mixture. Divide cheddar evenly among tarts.
7. Place pan in the fridge; heat oven to 350?F. When the oven comes to temperature, place the pan in the oven. Bake 22-26 minutes, or until the dough is firm and starting to color and the filling is bubbling. Let cool 10 minutes before serving.

dough, butter, flour, sugar, salt, water, cream cheese filling, olive oil, garlic, cream cheese, romano cheese, chives, freshly ground pepper, kosher salt, egg, water, extra sharp

Taken from food52.com/recipes/3622-triple-cheese-spinach-tarts (may not work)