2tsplemon zest or finely minced preserved lemon peel
1Tbspwhite wine vinegar
1/4cupfinely grated parmesan cheese
1pkgMini Fillo Tartlet Shells
Preheat the oven to 350 degrees F.
Heat the butter in a skillet over medium heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute.
Stir in the flour, add milk, and vinegar, cook for 1 minute and stir until smooth. Add the nutmeg, salt, pepper, goat cheese, lemon zest or preserved peel and continue cooking and stirring until the cheese has melted.
Remove from the heat and allow to cool. Add the beaten egg and spinach and mix well.
Spoon about 1 tablespoon of filling into the tartlet shells and top with a small pinch of parmesan cheese. (If making ahead, put the filled tarts back in the tart package, cover tightly with plastic wrap and put back in the box. Will keep in the refrigerator for up to 24 hours or the freezer for one month)
To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set. If frozen, you may need to add a few minutes to the cook time.