Tarts with egg and spinach

450 g test for tartlets

2 tablespoons vegetable oil

1 small onion

1 garlic clove

350 g spinach leaves

0,5 teaspoon ground nutmeg

4 tablespoons cream frachey

50 g grated Swiss cheese

7 eggs

Preheat oven to 180C.

Divide the dough into six parts. Thinly roll out each on a lightly floured surface. Put dough in greased tins tartlets, cover with waxed paper and sprinkle a little dried peas or beans. Bake the tartlets for 10-15 minutes.

In a pan heat oil, saut onion and garlic for 2-3 minutes until soft. Add washed spinach leaves, stir, cover and cook for 3-4 minutes on medium heat. Fold the spinach in a sieve, press out excess liquid. Again put the spinach in a saucepan, add the nutmeg, 2 tablespoons cream-frachey, 1 beaten egg, half of the cheese. Season with salt and pepper. Mix the mass.

Spinach divide into equal parts and place in the prepared baking cups, trying to distribute the weight so that the center was sufficient deepening. In the center of each tartlets pour the whole egg, each egg put a teaspoon of cream-frachey, sprinkle with remaining cheese. Bake for 12-15 minutes.