Spicy Filled Puff Pastry Tartlets

Lay the puff pastry slices next to each other and let them thaw at room temperature for about 10 min, then cut them in half and roll each out to a size of 14×14 cm using a floured kitchen roll. Spread on small greased baking cups (10 cm f) sprinkled with breadcrumbs and set aside to cool for about 15 min.

In the meantime, chop the garlic or press it through a garlic press. Select spinach, rinse, drain thoroughly. Heat oil in a saucepan, sauté garlic in it. Add spinach dripping wet, put lid on and drop spinach together. Season with salt, pepper and juice of one lemon. Fold in shrimp and divide evenly among ramekins.

Mix the crème fraîche, eggs and horseradish until smooth, season with salt and pepper and pour over the spinach. Bake in a heated oven (electric oven: 200 °C / gas: level 3) for 15 minutes until golden brown.

Preparation/working time approx.: 45/30 min.

Our tip: Use the young, tender spinach from the farmers’ market!

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