Tartelettes Au Bleu (Blue Cheese Tartlets)

Prepare the dough and refrigerate for at least 3 hours. If using commercial puff pastry, defrost in fridge or at room temp. Preheat oven to 425. Bring a large saucepan filled with water to a boil. Plunge spinach into water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt 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, swiss cheese, nutmeg and salt and pepper to taste and beat with a fork until blended. Coursely chop the spinach and add to the bowl (I used scissors), stir well. On a lightly floured board, roll the dough out as thinly as possible. Sprinkle the Roquefort evenly over the dough. With a fluted pasty cutter about 1 1/4 inches in diameter, cut out 18 dough rounds (I used one with a flower/petal shape). Use the rounds to line 18 individual tartlet pans or the wells in minature muffin pans. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place in oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve warm (they were also good cold). Posted to FOODWINE Digest by Stephanie Rawlins <skrawlins@MINDSPRING.COM> on Sep 20, 1997