Calories
175 kcal
Protein
8.9 g
Fat
5.6 g
Carbohydrates
21 g
To form the dough, mix the flour, salt powder and cold butter in a blender. Keep adding water and continuously mixing until the dough reaches the perfect consistency (a soft dough texture, slightly sticky).
Take out the dough from the fridge. On a table sprinkled with flour, shape it into a ball with a rolling pin. Cover it and place it in the fridge for 20 minutes.
While the dough rests, prepare the filling. Finely chop the onion, crush the garlic. In a pan, heat the cube of butter with the olive oil, add the vegetables to cook for 4-5 minutes on low heat. Add the spinach and sauté for 7 minutes.
Pass the vegetable mixture through a sieve to remove the excess liquid left after tempering.
Break the eggs into a bowl and mix very well with a whisk. Add cream, salt, spices to taste and continue mixing.
Take out the dough, spread it with the rolling pin and "dress" it on a baking tray, on top we put something heavy so that it does not lose its shape in the oven. I placed it in the oven for 10 minutes at 365° F. Remove the dough, remove the weight and place it back in the oven for 8 minutes.
Remove the dough, add the spinach mixture, the liquid from the eggs and the grated cheese. Bake for 30 minutes at 365° F.
Serve the tart after letting it cool to room temperature.
To get the perfect size and shape, use a springform tin with a diameter of 7.8 inches.
Bon Appetit!
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