If the spinach season has started, I invite you to prepare a delicious tart with cheese and spinach.
When buying spinach, keep in mind that it loses a lot when cleaned and you are left with half the amount.
-for the dough:
125g cold butter
1 tablespoon cold water
½ teaspoon of salt
-for the filling:
200g fresh spinach
1 clove of green garlic
a bunch of parsley
600g cow's cheese
1 teaspoon salt
4 tablespoons flour
2 tablespoons breadcrumbs
Method of preparation:
From the ingredients mentioned above, knead a homogeneous and elastic dough, which is left to cool for about 30 minutes,
then it spreads on the sheet
and a round shape is wallpapered with it, letting it flow over the edges. Prick the dough with a fork from place to place. Sprinkle the breadcrumbs on top.
Wash the spinach in a stream of cold water, drain well and place in a hot pan with a tablespoon of oil and simmer for a few minutes, until soft. Put in a strainer to drain the excess water.
it mix the eggs with a little salt, then add over the cheese and mix with a vertical mixer until a fine cream is obtained.
Add finely chopped dill and parsley, sliced garlic
and the spinach drained well and chopped.
Add the flour and mix,
then pour the composition over the dough in the pan. The dough that flows over the edges is brought to the inside of the tart.
Place the tart in the preheated oven for about 50 minutes, at 180 degrees C, until it browns nicely on top. Allow to cool slightly and cut.