Spinach Tart
Delicious Spinach and Cheese Tart
Looking for a simple and quick recipe for a tasty tart that will impress your guests? You've come to the right place! This spinach and cheese tart is not only delicious but also very easy to prepare, making it perfect for any occasion. Plus, it's a versatile recipe that you can easily adapt based on the ingredients you have on hand or your preferences.
Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 65 minutes
Number of servings: 8
Necessary ingredients:
*For the dough:*
- 250 g all-purpose flour
- 125 g margarine (cut into small, soft pieces)
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1 egg
- 1.5 tablespoons of soy milk
*For the filling:*
- 450 g frozen spinach (cubes)
- 350 g cheese (choose between ricotta, sheep cheese, telemea, or brined tofu)
- a few tablespoons of soy milk
- 3 eggs (lightly beaten)
- nutmeg (to taste)
- 1 garlic clove (optional)
- salt (to taste)
- 1 egg yolk (for brushing)
- lemon juice (for brushing)
Step by step to achieve a perfect tart:
1. Preparing the dough:
Start by sifting 250 g of flour into a large bowl. Add the pieces of soft margarine, salt, and baking powder. Use your fingers to combine the ingredients until you achieve a texture similar to sand. If you prefer, you can use a high-performance mixer to integrate the margarine into the flour.
2. Adding wet ingredients:
Add the egg and soy milk, mixing until the ingredients come together to form a dough. Knead the dough slightly, then wrap it in plastic wrap and refrigerate for 30 minutes. This step is essential as it allows the dough to relax, making rolling it out much easier.
3. Preparing the filling:
In a pot, add a little water and bring it to a boil. Add 450 g of frozen spinach. Cook for about 15 minutes, stirring occasionally. The spinach will thaw and be ready for use. If you want an extra flavor, you can add a garlic clove, which you can remove later.
4. Draining and cooling the spinach:
Once the spinach is ready, drain the excess water well and let it cool in the refrigerator for a few minutes.
5. Preparing the cheese mixture:
In a bowl, add the chosen cheese, whether ricotta, sheep cheese, or brined tofu, and blend with a mixer until you achieve a creamy consistency. Add the soy milk, beaten eggs, and season with nutmeg and salt to taste. Mix well until all ingredients are integrated.
6. Combining the filling:
Add the drained spinach to the cheese mixture and carefully mix everything together. You will get a delicious and creamy filling, perfect for the tart.
7. Rolling out the dough:
Remove the dough from the refrigerator and, if necessary, knead it slightly with flour to prevent it from sticking to the work surface. Roll out the dough between two sheets of plastic wrap using a rolling pin until it reaches a thickness of about 3-4 mm.
8. Forming the tart:
Grease a tart pan with margarine and flour. Use the plastic wrap to transfer the dough into the pan, making sure to spread it evenly on the bottom and edges. Use a fork to poke a few holes in the bottom of the dough so that it doesn't puff up during baking.
9. Adding the filling:
Pour the spinach and cheese mixture into the center of the tart and level it evenly.
10. Decorating:
With the remaining dough, you can create decorative strips on top of the filling. Brush the tart with an egg yolk mixed with a few drops of lemon juice to give it a beautiful golden color.
11. Baking:
Preheat the oven to 180 degrees Celsius and bake the tart for about 45 minutes. Check if it has browned nicely on top and if the filling is well cooked. You can do a toothpick test: if it comes out clean, the tart is ready!
12. Cooling and serving:
Let the tart cool in the pan for a few minutes, then carefully turn it onto a serving platter. The tart can be served warm or at room temperature, and a yogurt sauce or a fresh vegetable salad will perfectly complement it.
Nutritional benefits:
Spinach is an excellent source of vitamins, minerals, and antioxidants, providing benefits for bone health and the immune system. Cow cheese or tofu adds essential proteins, and using soy milk makes this tart suitable for vegans and those with lactose intolerance.
Variations:
You can adapt this recipe based on available ingredients or personal preferences. For example, you can add olives, peppers, or mushrooms for extra flavor. You can also replace spinach with other vegetables, such as zucchini or broccoli.
Frequently asked questions:
- Can I replace margarine with butter? Yes, you can use butter, but keep in mind that it will slightly change the texture and taste of the dough.
- What other fillings could I use? You can experiment with different cheeses or vegetables of your choice, such as leeks or cabbage.
- How can I store the tart? The tart keeps well in the refrigerator for 2-3 days, but it is just as good reheated the next day.
Now that you have all the necessary information, all that's left is to get cooking and enjoy this delicious spinach and cheese tart! Bon appétit!
Ingredients: For the dough: 250 g flour 00, 125 g margarine in pieces, one teaspoon of salt, one teaspoon of baking powder, one egg, one and a half tablespoons of soy milk. For the filling: 450 g frozen spinach cubes, 350 g cheese of your choice, ricotta, sheep cheese, telemea, tofu in brine, or natural. A few tablespoons of soy milk, 3 lightly beaten eggs, nutmeg, one clove of garlic, salt to taste, egg yolk and lemon juice for brushing.
