VEGETARIAN
4 servings
450g of spinach
1 tomato
1 packet of puff pastry
1 packet of puff pastry
2 chilli/pepperoni peppers
4 cloves of garlic
juice from ½ lemon
2 eggs
110g of sour cream 30%
juice from ½ lemon
2 eggs
110g of sour cream 30%
Recently I discovered the fun of making tarts/quiches. Sweet or sour, on puff or crust pastry, the possibilites are inifinite.
Here is a very easy recipe for a vegetarian tart!
First, prepare the spinach. I used one packet of the frozen one. Remember to take it out of the freezer at leat and hour before cooking if you do not want to waste time on defreezing it in the pan . If you bought fresh spinach, blanch it for 2-3 minutes.
Shred the garlic and the chilis. Fry them, add the spinach and leave it for additional 5 minutes, not forgetting to stir. Make sure that all unnecessary water has evaporated. Add salt and pepper.
Take your puff pastry. It usually comes in rectangle, flat pieces. I recommend the refridgerated one. If you fell comfortable with preparing your own puff dough please feel free to use it J
Fill your tart or standard baking form with baking paper and spread the pastry. Remember about the edges, to keep the filling inside.
Put the pastry into the oven for 10 minutes (200°C) to pre-puff it. Then, spread the spinach mixture evenly over the pastry. Cover it with crumbled feta.
Mix 2 eggs with 110 g of sour cream and pour it into your tart. If you worry about the edges it is the time to make final adjustments.
Slice the tomato and place it on top of your tart.
Bake it in the oven (180°) for about 15-20 minutes until you see that the top is getting brown and crispy. Now it is done! ♫
The tart is great as hot as well as cold dish!
Here is a very easy recipe for a vegetarian tart!
First, prepare the spinach. I used one packet of the frozen one. Remember to take it out of the freezer at leat and hour before cooking if you do not want to waste time on defreezing it in the pan . If you bought fresh spinach, blanch it for 2-3 minutes.
Shred the garlic and the chilis. Fry them, add the spinach and leave it for additional 5 minutes, not forgetting to stir. Make sure that all unnecessary water has evaporated. Add salt and pepper.
Take your puff pastry. It usually comes in rectangle, flat pieces. I recommend the refridgerated one. If you fell comfortable with preparing your own puff dough please feel free to use it J
Fill your tart or standard baking form with baking paper and spread the pastry. Remember about the edges, to keep the filling inside.
Put the pastry into the oven for 10 minutes (200°C) to pre-puff it. Then, spread the spinach mixture evenly over the pastry. Cover it with crumbled feta.
Mix 2 eggs with 110 g of sour cream and pour it into your tart. If you worry about the edges it is the time to make final adjustments.
Slice the tomato and place it on top of your tart.
Bake it in the oven (180°) for about 15-20 minutes until you see that the top is getting brown and crispy. Now it is done! ♫
The tart is great as hot as well as cold dish!
Bon apétit!
