The anchovy and spinach tart is a delicious Italian starter. The crisp base of shortcrust pastry perfectly complements the soft, flavorful filling of fresh spinach, processed cheese and anchovy fillets. A combination of flavors that wins over every palate.
Butter a 20 cm tart pan with 15 g of butter
Roll out the pastry with a rolling pin and line the pan
Remove the stems from the spinach, trim and wash it
Melt the remaining butter over low heat in a saucepan; add the spinach and cook for five to ten minutes, stirring occasionally, until tender
Preheat the oven to 200°C (gas mark 6)
Drain the spinach, pressing to remove excess liquid
Chop the spinach and spread it into the pan
Beat the eggs with the cream in a bowl, add a pinch of nutmeg, season lightly with salt and pepper
Cut the processed cheese portions in half and arrange them on the tart, alternating with the anchovy fillets
Bake on the middle shelf for thirty minutes
Lower the temperature to 140°C (gas mark 4)
Cook for another ten to fifteen minutes until the inside of the tart is set and the pastry is golden
Serve this tart hot or cold, accompanied by green salad and a dry white wine. The processed cheese and anchovies give this spinach tart an original flavor.
Tart pan
Italia
| Energy (kcal) | 211.37 |
| Carbohydrates (g) | 14.61 |
| of which Sugars (g) | 0.91 |
| Fat (g) | 11.57 |
| of which Saturates (g) | 6.48 |
| Protein (g) | 12.59 |
| Fiber (g) | 1 |
| Sale (g) | 0.47 |
