Spinach Tart

Preparation

1. STEP 1 OF 16

   Butter a 22 cm diameter removable mold

2. STEP 2 OF 16

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

3. STEP 3 OF 16

   Let it rest for thirty minutes in the refrigerator

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, Parmesan, and cream

6. STEP 6 OF 16

   Salt, pepper, add two large pinches of nutmeg, and mix

7. STEP 7 OF 16

   Beat the remaining egg with the fork

8. STEP 8 OF 16

   Roll out the rest of the pastry and cut a disc the size of the mold

9. STEP 9 OF 16

   Preheat the oven to 200 degrees (thermostat 6)

10. STEP 10 OF 16

    When the spinach is thawed, drain and squeeze them to remove as much water as possible

11. STEP 11 OF 16

    Salt, pepper, and mix them with the cheese preparation

12. STEP 12 OF 16

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

13. STEP 13 OF 16

    Seal the pie by pinching the edges, make a nice hole in the middle 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 and let cook for forty minutes; if the pastry colors too quickly, reduce the temperature

16. STEP 16 OF 16

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

Suggestions

• Pan

• Mold

• Spatula

General Information

Analysis

Macronutrients (100 gr)