Spinach Tart

Preparation

1. STEP 1 OF 16

   Butter a 22 cm springform pan

2. STEP 2 OF 16

   Roll out two-thirds of the pastry with a rolling pin and line the buttered pan

3. STEP 3 OF 16

   Let rest in the refrigerator for thirty minutes

4. STEP 4 OF 16

   Thaw the spinach over low heat in a covered saucepan

5. STEP 5 OF 16

   Beat three eggs with a fork, add the white cheese, the Parmesan and the cream

6. STEP 6 OF 16

   Season with salt and pepper, add two large pinches of nutmeg and mix

7. STEP 7 OF 16

   Beat the remaining egg with a fork

8. STEP 8 OF 16

   Roll out the remaining pastry and cut a disc the size of the pan

9. STEP 9 OF 16

   Preheat the oven to 200 degrees Celsius (thermostat 6)

10. STEP 10 OF 16

    When the spinach has thawed, drain and squeeze it to remove as much water as possible

11. STEP 11 OF 16

    Season with salt and pepper and mix with the cheese mixture

12. STEP 12 OF 16

    Pour the mixture into the pan, cover with the pastry disc, and brush the edges and top with the beaten egg

13. STEP 13 OF 16

    Seal the tart by pinching the edges, make a hole in the center of the top and keep it open with a cardboard tube

14. STEP 14 OF 16

    Decorate with pastry shapes cut from the scraps

15. STEP 15 OF 16

    Bake for forty minutes; if the pastry browns too quickly, reduce the temperature

16. STEP 16 OF 16

    To serve, remove the cardboard chimney and gently unmold the tart

Suggestions

• Pan

• Mold

• Spatula

General Information

Analysis

Macronutrients (100 gr)