Spinach Tart

Spinach Tart
Spinach Tart with whole eggs in the oven.
Delicious and easy preparation procedure. A tart, a full meal, light, hearty, healthy, with its vegetables and proteins.
The ready pastry sheet is ideal for a quick process with delicious results.

work: 30′ time: 1h easy:

Spinach Tart Spinach Tart

Ingredients (4 servings)

  • 1 puff pastry sheet
  • 500g (1.1 lbs) spinach
  • 4 eggs
  • 100g (3.5 oz) tomato sauce passata
  • 50g (1.8 oz) olive oil
  • 3 tbsp Worcester sauce
  • 70g (2.5 oz) Italian cheese (Fontina, Parmesan, Romano, Mozzarella)
  • 1 tbsp sweet paprika
  • 1 clove garlic
  • salt & pepper
Peel, wash and heat the spinach in boiling water for 5 minutes. Place it in a colander to drain well. Press it with a spoon to eliminate unnecessary water.
In a deep frying pan put half the oil and stir fry. Add salt and pepper and set aside to cool.
Meanwhile, spread the pastry sheet into oven proof dish to fit. Drill holes in the base and cut with a knife any excess sheet.
Mix the tomato sauce with Worcester sauce and remaining oil. Brush at the sheet base. On top sprinkle with half the cheese and spread the spinach to cover the entire surface. Add the garlic, crushed here and there. Sprinkle with paprika.
Over the spinach sprinkle with the remaining grated cheese.
Strips of sheet that you removed, turn them two at a time and place them around to stick with the sheet of puff pastry and create a perimeter rim. Brush it, optionally, with a little egg mixed with milk.
Put the pan on the bottom rack of the oven and bake for 30 minutes -or as needed to cook well the puff pastry- in preheated oven at 180°C (356°F, Gas 4.2) with the resistors.
Remove the pan from the oven and with a fork open 4 dipps. Inside break out an egg for each.
Put it back in the oven, on the grill for a few minutes until the eggs are cooked. Careful not overcook, the egg to stay soft-boiled.
Remove the tart from the oven and sprinkle the eggs with paprika.
Spinach Tart Spinach Tart Spinach Tart

Author Zambia G. Sifaki