Tablier taché

Tartelettes aux épinards et au fromage For the crust: Heat the oven to 210 C. Rinse and mince the spinach. 1 large egg 2 Tbsp cold water 185 g flour 100 g butter cut in cubes Whisk the egg and the water. Scale the flour and the batter in a bowl. Beat for 10 seconds and slowly add the egg mixture, mixing continuously. Do not over mix. Mix enough to make a dough and cover it with foil. Refrigerate for 30 min. For the garniture: 150 g spinach 1 Tbsp oil 2 cloves of garlic mince 2 Tbsp onion mince 2 large eggs 125 ml milk 125 ml heavy cream 100g white cheese (feta) cut in small cubes Heat at medium the oil in a pan and cook the onion and the garlic for about 5 min. Add the spinach for another one minute. Remove the pan from the heat and leave to cool. Beat the eggs, milk and the cream. Roll the dough between two sheets of foil and distribute it in between the seven tartelettes. Cover each one with pieces of