The anchovies and spinach tart
Instructions
Grease a 20 cm tart from diameter with 15 g of butter.
Flatten the dough with a rolling pin and the lined mold.
Remove the spinach, remove stems and wash them.
Dissolve fresh focus the remaining butter in a saucepan; Add spinach and let them cook for five or ten minutes, stirring occasionally until tender.
Heat the oven to 200° c (thermostat 6).
Drain spinach, pinching to extract the liquid.
Mince, pour into the mold.
Beat the eggs with the cream in a bowl, add a pinch of nutmeg, salt and pepper.
Cut two slices of melted cheese and arrange on pie alternating the anchovy fillets.
Bake half and simmer for 30 minutes.
Lower the temperature to 140 degrees (4 thermostat).
Cook for another ten or fifteen minutes until the tart is golden congealed and noodles.
Serve this warm or cold tart, accompanied by lettuce and dry white wine, cheese and anchovies give this Spinach Tart taste.
Ingredients and dosing for 4 persons
- 500 g of young spinach
- 40 g of butter
- 2 eggs
- 6 tablespoons of cream
- 3 pieces of melted cheese
- 6 anchovy fillets
- 250 g of pectin
- Nutmeg
- Salt
- Pepper