Savory Cheese and Pear Tartlets

For the dough: Place the flour and salt in a bowl and make a well in the center.  Crumble the yeast into the well and mix with 5 tablespoons lukewarm water. Pull a little flour in from the edge of the bowl, cover and let stand in a warm spot for 15 minutes. Add the oil and 150 ml (approximately 2/3 cup) of lukewarm water and knead until on a floured surface until smooth and elastic, about 10 minutes. (If necessary add some flour or lukewarm water.) Cover and let rise in a warm spot for 45 minutes.

Preheat the oven to 200°C (approximately 400°F). Line the bottom of four 10 cm (approximately 4-inch) tartlet pans with parchment paper.

For the filling: Defrost the spinach, squeeze to extract excess water and coarsely chop. In a bowl, mix together the cream, crème fraîche and eggs, season with salt, pepper and nutmeg and stir in the spinach.