Tartlets with Salad of Spinach and Radishes

Servings: 4
Prep time: 15
  1. Cut the dough into rounds large enough to line the small tart molds, already covered with baking paper. Prick the dough in the molds with a fork, then cover with a second disc of baking paper and place on it an even layer of dried legumes. Bake for 10 minutes, then remove the vegetables, paper and let cool the tartlets.
  2. Gather in a bowl the egg and egg yolk, milk, the mustard and marjoram. Add salt, pepper and beat vigorously with a small whisk. Divide the mixture in tartlets and put them in the oven at 200 ° C for about 10 minutes, or until the egg is well congealed.
  3. Divide the radishes into thin rounds. Cut the carrots into thin ribbons. Mix the spinach, radishes and carrots.
  4. Season the salad with a vinaigrette made with 3 tablespoons of olive oil, a tablespoon of balsamic vinegar, salt, pepper and distribute it in the cold tartlets.