Egg and Spinach Tart
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
8
- For the pastry
- 3 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ⅞ cup butter
- 2 large eggs (beaten)
- water
- For the filling
- 20 cups Spinach
- ½ Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 onion (finely chopped)
- 4 cloves garlic cloves (crushed)
- 1 bunch parsley (chopped)
- 2 ½ cups Ricotta cheese (drained)
- 1 cup grated Parmesan
- ⅔ cup Provolone cheese (diced)
- 6 eggs
- salt
- freshly ground peppers
- grated Nutmeg
- To glaze
- 1 egg yolk (beaten)
- To garnish
- Edible flowers
- thyme
- hard-boiled egg whites (chopped)
Preparation
Kitchen utensils
1 Mixing bowl, 1 Whisk, 1 Peeler, 1 Coarse grater, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Pot mit Deckel, 1 Non-stick pan (ca. 28 cm Ø), 1 Slotted spatula, 1 Sieve, 1 kleine Ladle, 1 Teaspoon, 1 Measuring cups
Preparation steps
1.
For the pastry: put the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the eggs and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a deep 23cm|9" cake or pie tin.
4.
For the filling: put the spinach in a large pan with just the water clinging to the leaves. Cover and cook for 1-2 minutes until wilted. Drain and leave to cool, then squeeze out the excess water with your hands.
5.
Heat the oil and butter in a frying pan and gently cook the onion until soft. Add the garlic and cook for 2 minutes.
6.
Chop the spinach and put into a bowl with the parsley, onion, cheeses and 3 eggs. Season to taste with salt, pepper and nutmeg.
7.
Roll out 2/3 of the pastry on a lightly floured surface into a round, about 36cm|14" in diameter and line the tin, letting it hang over the sides.
8.
Fill with the spinach mixture, pressing gently. Make 3 hollows in the filling and break an egg into each one.
9.
Roll out the remaining pastry. Wet the rim of the pastry in the tin and press the top on to it. Trim off the excess and make a few small slits so the steam can escape. Decorate with pastry trimmings.
10.
Brush the top with egg yolk and bake for 15 minutes.
11.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for 30 minutes. Leave to cool for at least 15 minutes before serving warm or at room temperature.
12.
Garnish with edible flowers, thyme and chopped egg white.
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