Spinach and cod mini tartellettes

I have recently moved countries again, so I thought it would be appropriate to begin this new phase in my life with a recipe which is somehow connected to the country I now live in - Belgium. While the country is famous for its chocolates, fries, waffles, mussels and beer, I decided to start with something less conspicuous - a tartellette. At this point you may ask what's the difference between a tart(ellette) and a quiche, but I must admit that I find the distinction a little bit confusing: both pastries can be savoury or sweet, served warm or cold. The distinction appears to be based on the proportion of the custard filling, which suggests that there are no hard line distinction here after all. Today's recipe is based simply on cream filling, so it might fall outside either category technically speaking.

You'll need: (for 3 tartellettes)

ready made puff pastry

100g cod fillet (or other white fish)

one medium onion (finely chopped)

50g fresh spinach baby leaves

around 100ml fat cream

nutmeg (best freshly grated)

salt & pepper

a little bit of oil for frying

1. Cut the fish into small cubes and fry on a warm pan with oil, adding a little bit of salt and pepper as seasoning.

2. Remove the fish from the pan and fry the onion on the same pan. Once the onion is nearly ready, add spinach leaves and cover the pan with a lid for around 2 minutes. Once the leaves have softened, stir the contents of the pan a little bit and transfer onto a plate.

3. Allow the filling to cool down, soaking any liquid from the spinach.

4. In the meantime, cut out circles from puff pastry to fit in the ramekins. They should be around 1cm higher than the edge of the ramekins. Once fitted into the ramekins, make some holes in the pastry and put into an oven pre-heated to around 175 degrees for 3 minutes.

5. Remove from the oven, fill with cod and spinach and cover with cream. Sprinkle with some nutmeg, or better still mix the cream with nutmeg beforehand.

6. Put back into the oven for around 10 minutes, or until the pastry starts to turn golden brown, et voila!

Bon appétit!