Spinach Pine Tart
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour, (wheat, whole rain)
- 150 ml water, (lukewarm) for wholemeal flour 165
- 100 ml oil
- 1 egg (s)
- some iodized salt
- g 1,200 spinach leaves
- 4 small onions, (about 300 g)
- 3 tablespoon oil
- 40 g pine nuts
- 0.5 teaspoon ½ iodized salt
- 2 pinches black pepper
- 200 g cream cheese, (70%) or 100 quark 20%
- 6 egg (s)
- 100 g parmesan, (rated)
- 100 g ham, raw, sliced
- 1 tablespoon oil
- 1 tablespoon sweet cream
- 20 g pine nuts
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Put the flour in a mixing bowl and make a well in the middle. Put the iodized salt, water, oil and the egg in the middle. Process the ingredients into a smooth dough with the dough hook of the hand mixer. Place the dough in a covered bowl on parchment paper in a warm place for 30 minutes.
- Wash fresh spinach and roughly chop, thaw frozen spinach, squeeze out and chop.
- Dice the onions. Fry in oil together with the pine nuts, allow to cool a little.
- Mix the spinach, spices, cream cheese and Parmesan (75 g) into the mixture. Grease a springform pan (26cm) in diameter with oil. Divide the dough into 4 portions. Roll out one part to the size of a springform pan so that it laps 1-2 cm over the edge. Brush the dough with oil and cover with ham slices.
- Roll out the other parts to the size of a springform pan and place them alternately with the ham slices on top of each other. Then 2 tablespoon. Place the parmesan and the spinach filling on the pastry base.
- Use a tablespoon to make 6 indentations in the filling. Slide a raw egg into each well and sprinkle with the rest of the parmesan. Roll out the remaining dough and cover the filling with a sheet of pastry.
- Cut out 12 triangles from the remnants of the dough and place them in the shape of a sun on the sheet of dough. Place two thin rolls of pastry, twisting them together, on the edge of the pastry.
- Brush the cake with the whipped cream and egg yolk mixture and sprinkle with pine nuts.
- Bake in the preheated oven (E: 180 - 200 C) for about 50 - 60 minutes on the middle rack until golden. Cover with parchment or aluminum foil towards the end of the baking time (if you like, you can also add 2 cloves of garlic to the filling).
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