Goat cheesecakes with cumin

Name: goat cheesecakes with cumin
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 6 slices dough for savory pie thawed; 200 g Spinach; 3 Eggs; 100 ml beaten cream 23% fat; 100 g soft goat cheese; 2 tl cumin (djinten)

A tasty recipe. The starter contains the following ingredients: dough for savory pie (thawed), spinach, eggs, whipped cream (23% fat), soft goat's cheese and cumin (djinten).

Ingredients

Kitchen Stuff

muffin mold with 6 cavities (5-6 cm), greased

Directions

Cover each muffin mold with a slice of savory pie dough. Put the muffin mold in the refrigerator until use.
Preheat the oven to 200 ° C. Tear the spinach into smaller pieces. Heat a pan and let the spinach shrink on a low heat. Put the spinach in a sieve and press out the excess moisture.
In a bowl, beat the eggs with the cream, crumble the goat's cheese and spoon in the spinach and cumin seeds. Add salt and pepper to taste. Divide this mixture over the tarts.
Put the mold on the rack in the middle of the oven and bake the tarts in approx. 20 min. Until done. Allow the cakes to cool down for a while, flip them out of the mold and serve them lukewarm.