SPINACH TART

a tart of diameter of 24 cm

shortcrust

2 ½ cups of wholemeal spelt flour
½ tsp salt
1 cup butter, diced
1 tsp baking powder
2 eggs

2 ½ cup cottage cheese
1 cup blanched spinach
6 leaves of ramps
1 cup grated Parmesan cheese or Dziugas cheese
2 spring onions
1 tablespoon powdered spinach (optional)
4 eggs, separated whites and yolks
salt and pepper
4 tablespoons canola oil or olive oil

With the spring on the way one of the first things I made was the spinach tart. Finally! Smelling with ramps and spinach, savory and filling with nutty crust made from spelt whole wheat flour. On top of the tart I put a semi lattice. I put aside a part of the pastry to make s spinach pie with an egg inside. A very interesting way of using the egg, which I cooked until soft and then froze it. Thanks to having been frozen, after having been baked in the pie, the egg is not hard and definitely not green. The idea comes from San Francisco patiserrie Craftsman and Wolves,  where a muffin called Rebel Within  with bacon and cheese is stuffed with the egg. Only their egg is still soft whencomes out of the oven. Definitely on my list  to try!
Enjoy!

Lilia, xoxo

In a large bowl combine the flour with the diced butter, salt and baking powder. Knead with your fingers by rubbing or cutting with a knife, until ingredients form a homogenous mass of pea size crumbs. Add the beaten eggs and mix delicately until the pastry is glued together. Gather into a ball, flatten slightly, wrap in foil and put in the fridge for the dough to rest. After about an hour remove the pastry from the refrigerator. Separate  two-thirds of the dough and roll until 1/3 inch thick. Line the tart form, prick  with a fork and put into the freezer for about half an hour. Roll the rest of the pasrty, cut into strips of equal width and put aside in the refrigerator. Rinse the spinach and  put in a dry saucepan  and cook covered until the spinach wilts. Squeeze out the water, chop and blend it with ramps until smooth. Whip the egg whites until stiff. Mix the cottage cheese with the egg yolks and grated cheese. Season with salt and pepper. Then add the blended spinach and mix until cheese and spinach form a homogenous mass. At the end gently fold in the egg whites in three parts. Fill the pastry removed from the freezer and smooth out the top of the spinach, decoratively arrange the strips of dough. Smear the pastry with the yolk, you can sprinkle the cumin seeds on the stripes. Bake tart in a preheated oven at 180 degrees for 30 minutes until the pastry is golden.

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