Spinach and quail egg tart

Spinach and quail egg tart - a delight that combines the refined taste of goat cheese with the freshness of spinach, in a perfect blend of textures and flavors. This recipe is not only simple but also quick, making it ideal for a sophisticated brunch or an elegant dinner. Additionally, it is a nutritious option, packed with vitamins and proteins, that can be enjoyed both warm and cold.

Preparation time: 20 minutes
Baking time: 40 minutes
Total: 1 hour
Servings: 6

Ingredients

For the dough:
- 1 cup of flour
- 50 g of butter (soft, at room temperature)
- 1 egg
- 1/2 teaspoon of baking powder
- A pinch of salt

For the filling:
- 250 g of frozen spinach (or fresh, well washed and chopped)
- 4 cloves of garlic (finely chopped)
- 100 g of goat cheese (or any preferred cheese)
- 12 quail eggs
- 1 tablespoon of fresh basil (or dried)
- 1 tablespoon of butter
- 2 tablespoons of grated parmesan
- Freshly ground pepper

Brief history

The tart, in its modern form, has its origins in European kitchens, but it has evolved in different cultures, each contributing its own ingredients and techniques. The spinach and quail egg tart blends tradition with innovation, offering an unforgettable culinary experience. Spinach is a vegetable with a long history, valued for its nutritional properties, while quail eggs, with their delicate texture, are considered a true delicacy.

Preparation

Step 1: Preparing the dough
In a large bowl, combine the flour with a pinch of salt and the baking powder. Add the soft butter and mix with a fork or a pastry blender until you achieve a sandy consistency. It is important that the butter is well incorporated, but it should not become a paste.

Add the beaten egg and mix until the dough becomes smooth. Form a ball and wrap it in plastic wrap. Let the dough rest in the refrigerator for 15 minutes. This step is essential to allow the gluten to relax, making the dough easier to roll out.

Step 2: Baking the crust
Preheat the oven to 180°C. On a lightly floured surface, roll out the dough into a thin sheet, large enough to cover a tart pan. Place the dough in the pan and prick it with a fork to prevent it from puffing up during baking. Bake the crust for 10 minutes, until it becomes lightly golden.

Step 3: Preparing the filling
In a skillet over low heat, add the butter and, once melted, add the chopped garlic. Sauté the garlic for 1-2 minutes until fragrant, being careful not to burn it. Add the spinach (if frozen, make sure it is well thawed and drained) and cook for 2-3 minutes until wilted.

In a bowl, mix the sautéed spinach with the grated goat cheese, beaten eggs, basil, and pepper. If the cheese is salty, there is no need to add extra salt. Ensure that the mixture is well combined.

Step 4: Assembling and baking the tart
Pour the spinach filling over the baked tart crust. On top, sprinkle the remaining parmesan and carefully crack the quail eggs, allowing them to settle on the filling. This detail will not only add an attractive appearance but also a delicious taste.

Bake the tart in the preheated oven for 30 minutes, or until the eggs are well cooked and the crust is golden. Let the tart cool slightly before serving.

Serving suggestions

The spinach and quail egg tart can be served warm or cold, making it versatile for any occasion. You can accompany it with a green salad with lemon dressing or a mix of cherry tomatoes and basil for a fresh touch. Additionally, a glass of white wine or a fruit cocktail can perfectly complement the meal.

Possible variations

- Cheese: Replace goat cheese with feta, ricotta, or mozzarella, depending on your preferences.
- Vegetables: You can also add other vegetables, such as mushrooms or peppers, for extra flavor and texture.
- Herbs: Replace basil with dill or parsley to change the flavor profile.

Nutritional benefits

Spinach is an excellent source of vitamins A, C, and K, as well as iron and antioxidants, having a beneficial impact on health. Quail eggs are rich in protein, B vitamins, and minerals, being a healthy alternative to chicken eggs, with a lower caloric content.

Calories

Each serving of spinach and quail egg tart contains approximately 250-300 calories, depending on the ingredients used. This makes it a suitable option for a balanced and nutritious meal.

Frequently asked questions

1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach is perfect. Make sure to wash it well and sauté it sufficiently to reduce moisture.

2. Can I make the dough in advance?
Absolutely! You can prepare the dough a few days ahead and keep it in the refrigerator, well wrapped.

3. Is the tart good if I prepare it in advance and keep it in the refrigerator?
Yes, the tart can be kept in the refrigerator for 2-3 days, and the taste will be just as delicious.

4. What other recipes can I try with quail eggs?
Quail eggs are also excellent in salads, on toast, or as a garnish for various dishes.

Personal note

This spinach and quail egg tart recipe adds a touch of elegance to any meal. It is a recipe that reminds me of the moments spent around the table with family, enjoying delicious dishes and discussing the most beautiful memories. I encourage you to try it and personalize it by adding your favorite ingredients. Cook with love and enjoy every moment spent in the kitchen!