Spinach Tart with Pine Nuts

Name: Spinach Tart with Pine Nuts
Cook time: 63 min
Total time: 63 min
Yield: 4 servings
Cuisine: European
Ingredients: 275 g Ready-rolled Puff Pastry; 2 pcs Eggs; 2 tbsp Olive oil; 0.5 tsp Black Pepper; 1 tsp Salt; 150 ml Creamed Spinach, frozen; 500 g Fresh spinach; 2 clove Garlic clove; 1 pcs Onion; 30 g Pine nuts

1h 3m

4 porzioni

Medio

A savory tart featuring a crispy puff pastry crust filled with a creamy spinach and egg mixture, topped with toasted pine nuts.

Passaggi

Preheat your oven to 180°C (fan oven) or 200°C (conventional oven). Roll out the puff pastry and carefully line a tart pan (approx. 24 cm diameter) with it. Prick the base multiple times with a fork.

Finely chop the onion and mince the garlic. Heat the olive oil in a pan over medium heat. Sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the fresh spinach to the pan with the onion and garlic. Cook, stirring occasionally, until the spinach has completely wilted, about 5-7 minutes. Remove from heat and, once cool enough to handle, squeeze out any excess liquid from the spinach.

In a medium bowl, whisk together the cream and eggs until well combined. Season with salt and black pepper. Stir in the wilted and squeezed spinach mixture.

Pour the spinach-egg mixture evenly into the prepared puff pastry shell. Sprinkle the pine nuts over the top of the filling.

Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is set and lightly browned.