Spinach tart with almonds
Spinach and Almond Tart – A Healthy and Satisfying Delicacy
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6
Who doesn't love a delicious tart that combines the delicate flavors of spinach with the crunch of almonds? This spinach and almond tart recipe is perfect for a light lunch or as an appetizer for a dinner with friends. It's a versatile, healthy, and nutrient-packed recipe that will quickly become one of your favorites.
Whether served warm or cold, the spinach and almond tart will delight your taste buds and add a touch of sophistication to your table. I will share all the secrets of this recipe along with some helpful tips for achieving perfect results.
Recipe History
The tart is a dish that has evolved over centuries, with deep roots in the culinary traditions of many cultures. Over time, the tart has become a symbol of festive meals, and the combination of vegetables and pastry has allowed home cooks to use available ingredients, transforming them into delicious dishes. Spinach, valued for its nutritional properties, pairs perfectly with crunchy almonds, adding texture and flavor.
Ingredients
*For the crust:*
- 200 g of flour (plus 2 tablespoons for the work surface)
- 100 g of cold butter, cubed
- 1 egg yolk
- 2 tablespoons of cold water
- A pinch of salt
*For the filling:*
- 650-700 g of frozen spinach
- 4-5 cloves of garlic, finely chopped
- 1 onion, finely chopped
- 100 g of light sour cream (12%)
- 100 ml of heavy cream for whipping
- 3 eggs
- 50 g of grated Parmesan cheese
- 4 tablespoons of ground almonds (plus 2 tablespoons for decoration)
- A pinch of nutmeg
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Crust
1. In a large bowl, combine the flour, cold cubed butter, and salt. Use your fingertips to rub the ingredients together until the mixture resembles breadcrumbs.
2. Add the egg yolk and the 2 tablespoons of cold water. Continue to mix quickly until the dough begins to come together. It's important not to overwork the dough to keep it flaky.
3. Wrap the dough in plastic wrap and refrigerate for 20-30 minutes. This step is essential for achieving the perfect texture.
Step 2: Prepare the Filling
1. Meanwhile, preheat the oven to 180°C (350°F).
2. In a pan, sauté the onion and garlic in a little oil until translucent.
3. Add the frozen spinach to the pan and let it thaw, stirring occasionally. Then, transfer the spinach to a colander and press it with a wooden spoon to remove excess water.
Step 3: Prepare the Mixture
1. In a large bowl, mix the light sour cream, heavy cream, eggs, Parmesan cheese, salt, pepper, nutmeg, and 2 tablespoons of ground almonds.
2. Add the sautéed onion and garlic, as well as the drained and cooled spinach. Mix well, ensuring all ingredients are well combined.
Step 4: Assemble the Tart
1. Remove the dough from the refrigerator and roll it out on a floured work surface into a thin sheet.
2. Roll the dough onto a rolling pin and carefully transfer it to a tart pan (24 cm in diameter). If using a non-stick pan, greasing is not necessary.
3. Meanwhile, prick the dough all over with a fork. If desired, you can place a sheet of parchment paper and some beans on top to prevent the dough from puffing up.
4. Bake the crust for 12 minutes until it turns lightly golden.
Step 5: Bake the Tart
1. After 12 minutes, remove the pan from the oven and brush the crust with egg white. This step helps create a crispy crust.
2. Add the spinach filling and gently stir in the center with a spatula, ensuring the spinach is visible on top. Sprinkle the edges with the remaining 2 tablespoons of ground almonds for added texture.
3. Place the tart in the oven and bake for 40-45 minutes until the filling is set and the tart is golden.
Step 6: Serving
1. Once the tart is ready, let it cool for a few minutes before slicing. It can be served warm or cold, making it perfect as a main dish or appetizer.
2. Pair it with a fresh green salad or a yogurt sauce for a refreshing contrast.
Tips and Practical Advice
- If you don't have almonds or want to experiment, you can substitute them with walnuts or hazelnuts. Each variation will bring a different flavor and interesting texture.
- For added flavor, you can include spices like cumin or paprika in the filling.
- If you prefer a quicker version, you can use fresh spinach instead of frozen, but make sure to sauté it well to remove excess moisture.
Nutritional Benefits
This tart is rich in nutrients, thanks to spinach, which is high in iron, vitamins, and minerals. Almonds add protein and healthy fats, making it an excellent source of energy. Additionally, the light sour cream and Parmesan contribute to a balanced calcium intake.
Frequently Asked Questions
1. Can I use other vegetables instead of spinach?
- Absolutely! You can experiment with broccoli, zucchini, or even mushrooms. Just ensure all vegetables are well cooked to avoid excess moisture.
2. How can I store the tart?
- The tart stores well in the refrigerator, covered with plastic wrap, for 2-3 days. You can reheat it in the oven to restore its crispy texture.
3. Is this recipe suitable for vegans?
- You can adapt this recipe using an egg substitute and plant-based cream. Replace the butter with coconut oil or vegan margarine.
Recommended Recipes for Pairing
- Tomato and cucumber salad with yogurt dressing
- Creamy vegetable soup
- Green smoothie with spinach and banana
I hope this recipe inspires you to explore and create a delicious spinach and almond tart that brings joy to your table! Enjoy!
Ingredients: Ingredients for 6 servings and a tray with a diameter of 24 cm and a depth of 3 cm: Dough: 200 g of flour and an additional 2 tablespoons for the work surface 100 g of butter one egg yolk (keep the egg white separately but do not include it in the dough!) 2 tablespoons of cold water a pinch of salt Composition: 650-700 g of frozen spinach 4-5 cloves of garlic one onion 100 g of light sour cream 12% 100 ml of sweet cream for whipping 3 eggs 50 g of grated Parmesan 4 tablespoons of crushed almonds a pinch of nutmeg salt, pepper
