Spinach tart with almonds

Spinach and almond tart is a delicacy that combines the fresh taste of spinach with the delicate aroma of almonds, in a flaky pastry that can easily be prepared by anyone looking to bring a touch of creativity to the kitchen. This recipe is not only simple and quick, but also offers numerous customization options, making each tart a unique experience.

History of Spinach and Almond Tart

Tarts, in general, have a long history, being a versatile dish appreciated in various cultures. Its origins can be traced back to medieval Europe, when it was used as a method of food preservation. Over time, the tart has evolved, becoming a symbol of refined gastronomy. The spinach and almond tart is a modern reinterpretation of this concept, combining tradition with healthy and flavorful ingredients.

Preparation Time and Servings

- Preparation time: 30 minutes
- Baking time: 55 minutes
- Total time: 1 hour and 25 minutes
- Number of servings: 6

Ingredients

*For the pastry:*
- 200 g of flour + 2 tablespoons for the work surface
- 100 g of cold butter
- 1 egg yolk
- 2 tablespoons of cold water
- A pinch of salt

*For the filling:*
- 650-700 g frozen spinach
- 4-5 cloves of garlic
- 1 medium onion
- 100 g light sour cream (12%)
- 100 ml heavy cream for whipping
- 3 eggs
- 50 g grated parmesan
- 4 tablespoons crushed almonds
- A pinch of nutmeg
- Salt and pepper to taste

Nutritional Information

This spinach and almond tart is not only delicious but also nutritious. Spinach is an excellent source of vitamins, minerals, and antioxidants, contributing to a balanced diet. Almonds add a healthy dose of unsaturated fats and proteins, while the cream and parmesan provide a rich flavor without compromising health.

Step-by-step Preparation

1. Preparing the pastry:
Start by placing the flour, salt, and cold butter cut into cubes in a bowl. Use your fingertips to combine the ingredients until you achieve a crumbly texture. This step is essential to keep the pastry flaky. Add the egg yolk and cold water, mixing quickly until the dough comes together. It's important that the ingredients are cold, so avoid exposing them to heat.

2. Chilling the dough:
Wrap the dough in plastic wrap and refrigerate for 20-30 minutes. This will help solidify the butter, resulting in a crispier crust.

3. Preheating the oven:
While the dough is chilling, preheat the oven to 180°C.

4. Preparing the filling:
Finely chop the onion and garlic. In a pan, sauté them in a tablespoon of oil until translucent. Add the frozen spinach and cook until completely thawed, then transfer it to a strainer and press it with a wooden spoon to remove excess water.

5. Mixing the filling ingredients:
In a bowl, combine the sour cream, eggs, parmesan, salt, pepper, nutmeg, and two tablespoons of crushed almonds. Add the sautéed onion and garlic, then the drained spinach. Mix well.

6. Rolling out the dough:
Remove the dough from the refrigerator and roll it out on a floured work surface until you achieve a thin sheet. Roll the dough onto a rolling pin and transfer it to the tart pan (24 cm diameter and 3 cm deep). If using a non-stick pan, there's no need to grease it. Use a fork to prick the bottom of the dough, then bake in the oven for 12 minutes until lightly golden. You can add a circle of parchment paper with beans to prevent the dough from puffing up.

7. Assembling the tart:
Remove the dough from the oven, brush it with egg white, then add the spinach filling. Gently mix with a fork to make the filling more uniform, leaving the spinach visible on top. Sprinkle the remaining crushed almonds around the edges.

8. Final baking:
Place the tart in the preheated oven and bake for 40-45 minutes until the filling is firm and the pastry is golden.

9. Serving:
Allow the tart to cool slightly before cutting. You can serve it warm or at room temperature, alongside a fresh green salad or a yogurt sauce with herbs for a refreshing contrast.

Possible Variations

This recipe is extremely versatile. You can add feta or ricotta cheese for a richer taste, or you can substitute spinach with other vegetables like zucchini or mushrooms. Additionally, for a more pronounced flavor, you can use lightly toasted almonds before adding them to the filling.

Useful Tips

- If you don't have almonds on hand, you can use walnuts or sunflower seeds.
- Make sure the spinach is well-drained; otherwise, the tart may be too wet.
- You can prepare the tart a day in advance and reheat it in the oven to regain its crispy texture.

Frequently Asked Questions

1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Make sure to cook it well and drain it before adding it to the filling.

2. How can I store the tart?
The tart keeps well in the refrigerator for 2-3 days, covered with plastic wrap.

3. What drinks pair well with the spinach and almond tart?
A white wine or herbal tea would be excellent accompaniments for this tart.

I encourage you to try this recipe and adapt it to your tastes. Cooking is an art form, and the spinach and almond tart is the perfect canvas to express your culinary creativity. Enjoy!

 Ingredients: Ingredients for 6 servings (it is filling) and a tray with a diameter of 24 cm and a depth of 3 cm: Dough: 1. 200 g of flour and 2 more tablespoons for the work surface 2. 100 g of butter 3. one egg yolk (keep the egg white separately but do not include it in the dough!) 4. 2 tablespoons of cold water 5. a pinch of salt Composition: 1. 650-700 g of frozen spinach 2. 4-5 cloves of garlic 3. one onion 4. 100 g of light sour cream 12% 5. 100 ml of sweet cream for whipping 6. 3 eggs 7. 50 g of grated Parmesan 8. 4 tablespoons of crushed almonds 9. a pinch of nutmeg 10. salt, pepper