with Asparagus and Tarrigon
"new!"
Make pastry layers by first placing a square on a well floured work surface, lighly brushing it with the beaten egg (not alot, a dab will do ya!) and then adding more egg brushed squares until you have a 6 or 7 layer pastry.
Make 6 of these pastry squares.
gently mold squares into a muffin tin prepared with a non-stick veggie spray like Pam. Careful! Don't press the squares into the tins hard, or they'll get stuck. let the edges stick out of the tins and shape like a blooming flower of some sort. Try to get as flat a bottom on the pastry shells as possible without mashing them into the cups.
Bake the pasty shells at 350 degrees for less than 10 minutes, until golden brown. Watch these carefully, they cook quickly and will burn even faster.
Let the shells cool for 15 minutes before carefully removing them from the muffin tin... (they're delicate)
Wilt the spinach in a veggie steamer. Remove from the heat and shake out excess moisture. Add the feta cheese and bacon and toss with the lime juice and olive oil. Fill the pastry shells with the spinach salad and top with the slivered almonds. Salt and Pepper to taste.
Serve imediately. makes 6 tartlets, or enough for 1 palooka appetizer.