Spinach Tart with Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,879 cal. | (185 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 254 g | (219 %) | ||
| Carbohydrates | 276 g | (184 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 24.8 g | (83 %) |
| Vitamin A | 6.6 mg | (825 %) | ||
| Vitamin D | 9.8 μg | (49 %) | ||
| Vitamin E | 29.4 mg | (245 %) | ||
| Vitamin K | 1,929.5 μg | (3,216 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 4.3 mg | (391 %) | ||
| Niacin | 41.7 mg | (348 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 1,832 μg | (611 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 163.8 μg | (364 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 259 mg | (273 %) | ||
| Potassium | 4,911 mg | (123 %) | ||
| Calcium | 1,473 mg | (147 %) | ||
| Magnesium | 551 mg | (184 %) | ||
| Iron | 29.2 mg | (195 %) | ||
| Iodine | 244 μg | (122 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 133.4 g | |||
| Uric acid | 678 mg | |||
| Cholesterol | 1,413 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the pastry
- 300 grams Pastry flour
- 1 pinch salt
- ½ cube fresh Yeast (21 grams)
- 1 tsp sugar
- Pastry flour (for the work surface)
- For the topping
- 500 grams fresh Spinach
- 1 garlic clove
- 1 shallot
- 2 Tbsps butter
- 150 grams Feta
- 4 eggs
- 150 grams Crème fraiche
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 50 grams Walnut
- butter
Preparation steps
For the pastry: combine flour with salt in a bowl, make a well in the center. Crumble yeast and mix with 50 ml (approximately 1/5 cup) of lukewarm water and sugar until smooth. Place into the well and dust with some flour. Cover and let rise for about 15 minutes. Add about 100 ml (approximately 2/5 cup) of lukewarm water and knead to a smooth dough. If necessary, add a little more flour or lukewarm water. Cover and let rise for about 45 minutes.
Preheat the oven to 200 ° C top and bottom heat Preheat.
Rinse and spin dry spinach, chop coarsely. Peel garlic and shallot, chop finely. Heat butter in a pan and saute shallot and garlic until soft. Add spinach and saute until all liquid has evaporated. Remove from heat.
Cut feta into small cubes. Mix eggs with crème fraîche and cream and season well with salt, pepper and nutmeg.
Roll out pastry on a floured surface. Line tart pan with parchment paper and line with pastry, making an edge all around.
Prick bottom of the tart with a fork several times and spread spinach on it. Spread cream on top and sprinkle with nuts and feta.
Bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes. If tart browns too quickly, cover with buttered parchment paper.
Remove tart from the oven and serve warm.
