Spinach Tart with Fish Fillet

For the dough: Mix flour with salt and pile onto work surface. Make a well in the center, beat in the egg and distribute butter in small pieces around the flour. Rapidly process by hand to a smooth dough, form into a ball, cover in plastic wrap and place in refrigerator for 30 minutes. Preheat oven to 180°C (approximately 350°F).

For the filling: Rinse and trim spinach and spin dry. Peel shallot and garlic, chop finely and sweat in a pan with melted butter. Add spinach, allow to warm, remove from heat and let cool. Place onto a cutting board and finely chop.

Mix eggs with sour cream, Parmesan cheese and cream and season with salt, pepper and nutmeg. Rinse fish, pat dry, divide into 4 equal pieces and season with salt and pepper. Divide dough into 4 equal portions and roll out each portion on a floured surface to size of molds. Line buttered rectangular serving ramekins about 10 x 17 cm (approximately 4 x 6 1/2 inches) with the dough and create an edge.