Egg and Spinach Tart
This is a great breakfast or brunch dish that is simple and so tasty! It is packed with protein from the eggs, nutrients from the spinach, healthy fats from the cream, and energizing carbohydrates from the dough.
You can make this ahead and store it in the fridge for a quick and easy preparation!
- For the pastry
- 3.333 cups all-purpose flour
- 1 tsp salt
- 2 Tbsps Canola oil
- For the filling
- 15 cups fresh Spinach
- 1 tsp finely, chopped parsley
- 1 tsp finely chopped mint
- 1 tsp finely chopped thyme
- 1 tsp finely chopped Basil
- 4 hard-boiled eggs
- 8 eggs
- 1 clove garlic cloves
- 1 small onion
- 1 ¾ cups Ricotta cheese
- 3 Tbsps cream
- all-purpose flour (for the work surface)
Mix the flour and salt, add the oil and 9 ounces water and work to a dough. Knead the dough on a work surface for at least 10 minutes until it has an elastic consistency. Wrap in foil or clingfilm and leave to rest until the filling is ready.
On a floured work surface roll out two-thirds of the pastry to a thickness of 1/8" and use to line a greased and floured dish. Put half of the filling into the lined dish, add the hard-boiled eggs, pressing in lightly, and cover with the rest of the filling.
Roll out the remaining pastry, place over the filling and press the edges of the pastry together firmly.
Bake in a preheated oven 350F for about 1 hour, until golden brown (cover with foil or baking parchment if the pastry browns too quickly).