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CLAIRELLEN
Spinach mozzarella tarts with gorgonzola sauce
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Ingredients
Directions
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Preheat the oven to 180 ° C. Beat the eggs with two thirds of the cream, salt and pepper. Wash the spinach. Remove the thick stalks from the spinach and cut the leaf fine.
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Grease the molds with butter. Tear the mozzarella balls into small pieces and spread them over the molds. Divide the spinach over the molds. Pour the egg mixture on top and bake the molds in the oven for 20 minutes.
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Make the sauce at that time: Melt the Gorgonzola in a saucepan over very low heat and mix the remaining cream and crème fraîche with stirring. Season with salt.
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Remove the tarts from the oven and let them rest for 1 minute. Then deposit them on plates or on a scale. Mix the chives with the sauce and garnish the cakes.
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Nutrition
835Calories
Fat117% DV76g
Protein64% DV32g
Carbs2% DV5g
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