White Fish and Egg Tarts
8,4 / 10
ready in 2 h.
- For the pastry
- 2 cups all-purpose flour
- ⅔ cup cold butter (chopped)
- 1 egg
- butter (for the dishes)
- all-purpose flour (for the work surface)
- For the topping
- 10 cups fresh Spinach
- 1 cup cream cheese
- 2 Tbsps fresh parsley (chopped)
- 3 eggs
- 1 cup cream (at least 30% fat)
- 1 cup fresh Parmesan (grated)
- 2 garlic cloves (finely chopped)
- 1 Leek (diced)
- 4 Cod (approx. 120 g each, skinned, ready-to-cook)
Pile the flour on the work surface and stir in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and add 2-3 tbsp lukewarm water. Chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease the dishes.
Blanche the spinach quickly in boiling salt water. Quench, wring out and chop. Mix together the cream cheese, parsley, eggs, cream and half the Parmesan. Stir in the spinach, garlic and the leek and season with salt ground black pepper and nutmeg.
Split the dough into quarters and roll each piece into a circle. Place the pastry circles in the dishes creating an edge all the way round. Season the fish with salt and ground black pepper and place onto the pastry. Spread the filling on top, sprinkle with the remaining cheese and bake for around 40 min until golden brown.