Growing up, my mother made tarts very similar to these for all of our holiday meals. One of us was always assigned to squeeze the frozen spinach - not a job for the weak. Then the greens were mixed with cream cheese and seasonings, portioned into special-occasion mini tart shells that my mom bought from a local farm and topped with cheddar. We loved that we each got our own - now I realize how much smarter the serving method was for the chef. That's why, when I recreated these by making my own dough, using fresh spinach and adding chopped garlic, I still made them as individuals.

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