Chebe Garlic Spinach Tartlets
Chebe All Purpose Bread mix
2 large eggs
2 tbsp softened butter (or margarine, if dairy free)
5 tbsp milk (or soy milk)
1 tbsp chopped dried onion
1 tsp. (or more, to taste) granulated garlic
Prepare Spinach by cooking lightly in a pan with a small amount of water. Rinse with cold water, drain, and chop into bite sized pieces. Reserve.
Make cheese sauce by melting butter in saucepan. When melted add garlic, and brown rice flour. Combine. Add milk, slowly, stirring and letting thicken. When you have a nice white sauce, turn off heat and add grated cheese. When cheese has completely melted, add cooked spinach.
Spray muffin tin with cooking spray, preheat oven to 375 degrees F.
Prepare pastry by combining all ingredients, and kneading to form a ball. Roll out inside a gallon sized freezer ziploc bag with the sides cut open. Cut squares of dough and create a tartlet in each muffin cavity, letting the dough create a square around the muffin circle so that four dough triangles can be seen. Fill each tartlet around half full of spinach filling and bake at 375 degrees for 20 minutes or until they are golden brown.
I wanted to mention that the quantities for the white cream sauce spinach filling are an estimate… If your spinach bunch is on the small side, you might be safer with 2 bunches of spinach. And, depending on the amount of spinach, you may want to add more milk, garlic, and/or cheese to taste. :) I probably add way more garlic than I posted here, because I just can’t get enough of the stuff.
Also, with the chebe products, I think they taste best fresh out of the oven or re-heated in the oven for about 10-15 minutes, or they are chewy rather than crispy. Of course with regular GF pie crust, this recipe tastes great hot or cold.
If I were to plan a menu around this- I might have Bette Hagman’s rapid rise french bread with some olive oil basil dipping oil (with italian spices and balsamic vinegar added to the oil), sauteed mushrooms (or brined shrimp or grilled tofu), and maybe some beets with balsamic vinegar.