Savory Spinach Tarts
These tarts are a cross between pizza and quiche. They have a light and airy yeast dough base with a topping of spinach, egg, cream, Crème fraîche and cheese.
Category: Mains
Source: www.amazon.de
Equipment
| Mixing bowl | |
| Saucepan | |
| Tart pan |
Ingredients
| Yeast dough: | |
|---|---|
| Flour | |
| Yeast | |
| Milk | |
| Sugar | |
| Egg yolks | |
| Butter | |
| Salt | |
| Filling: | |
| Crème fraîche | |
| Cream | |
| Eggs | |
| Corn starch | |
| Gouda | |
| Nutmeg | |
| Pepper | |
| Salt | |
| Belag: | |
| Spinach | |
| Onions | |
| Garlic | |
| Butter | |
| Nutmeg | |
| Salt | |
| Pepper | |
Instructions
Prepare a yeast dough from the flour, yeast, milk, sugar, egg yolk, butter and salt. Leave to rise for half an hour.
Meanwhile, for the cheese mixture, mix the crème fraîche, cream, eggs, cornflour and freshly grated Gouda. Season the mixture well with nutmeg, pepper and salt.
Wash the spinach. Peel and finely chop the onion and garlic clove. Sauté both in the butter in a pan until translucent. Add the dripping wet spinach and cook in a closed pan for 5 minutes. Stir occasionally. Season to taste with nutmeg, salt and pepper. Drain before topping.
Roll out the dough on a floured surface and line small, shallow buttered tins with it. Or roll out the whole yeast dough on a buttered baking tray.
Spread a thin layer of the cheese cream on the bases, spread the topping on top and cover with the remaining cream. Leave to rise for 15 minutes. Bake in a preheated oven at 200°C for 30-40 minutes.
Nutrition
| Serving size: | 388.5 |
| Energy: | 830.9 |
| Ratio: | 2.1 |
| Carbohydrate: | 60.4 |
| Fat: | 49.9 |
| Protein: | 32.5 |
| Saturated fat: | 30.7 |
| Sodium: | 1078.2 |
| Sugar: | 10.4 |