The shepherd's tart is a delicacy that perfectly combines the creamy texture of cheese with the fresh flavors of spinach and a subtle hint of garlic. This recipe will not only delight your taste buds but also add a touch of elegance to your table. The tart is ideal as an appetizer but can also be enjoyed as a main dish alongside a fresh green salad.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 6
Ingredients
For the tart crust:
- 175 g all-purpose flour
- 100 g corn flour (fine cornmeal)
- 100 g butter (or margarine)
- 1 egg
- 1 teaspoon of herbes de Provence mix
For the filling:
- 3 free-range eggs
- 200 g telemea cheese
- 250 g fresh spinach leaves
- 2 cloves of garlic
- Olive oil
- 1 teaspoon of dried vegetables
- Salt
- Fresh dill (finely chopped)
For decoration:
- 1 egg yolk
- 1 teaspoon of cumin
- 4-5 quail eggs
- A few strips of dough cut to 1 cm width
Preparation
1. Preparing the tart crust:
- In a large bowl, combine the all-purpose flour, corn flour, cubed butter, and egg. Use your fingers to incorporate the butter into the flour until you achieve a breadcrumb-like texture.
- Add the herbes de Provence mix and a pinch of salt. Knead the dough until it becomes smooth. If it's too dry, you can add a few drops of cold water.
- Wrap the dough in plastic wrap and refrigerate for about 15 minutes.
2. Rolling out the dough:
- Preheat the oven to 200°C.
- On a floured surface, roll the dough into a sheet about 0.5 cm thick, with a diameter 2-3 cm larger than the tart pan.
- Grease the tart pan with a drizzle of oil and place the dough sheet inside. Meanwhile, take a fork and prick the dough in several places to prevent puffing during baking.
3. Preparing the filling:
- Boil the spinach leaves in a pot of salted water for 1-2 minutes, then drain and rinse them under cold running water to preserve their vibrant color.
- Chop the spinach finely with a knife and sauté it together with the 2 cloves of garlic, fried in a little olive oil, for 3-4 minutes. After it cools slightly, add the chopped dill and mix well.
4. Assembling the tart:
- In a bowl, beat the eggs together with the crumbled telemea cheese. Add the spinach mixture and stir everything well.
- Pour the filling over the dough in the pan. Place the strips of dough on top of the filling, brushing them with the beaten egg yolk. Sprinkle cumin for added flavor.
- Break a quail egg into each square formed by the strips of dough.
5. Baking:
- Place the tart in the preheated oven and bake for 10 minutes at high heat, then reduce the temperature to 180°C and continue baking for another 15 minutes or until the tart is golden and crispy.
Useful tips
- Choosing ingredients: Use a quality telemea, preferably homemade, for a richer taste. Fresh spinach is preferred, but you can also use frozen spinach, ensuring it is thawed and well-drained.
- Variations: You can also add other vegetables, such as zucchini or bell peppers, to diversify the filling. Additionally, you can replace dill with basil for a different aromatic profile.
- Serving: The tart is served warm but is also delicious cold. It can be accompanied by a salad of tomatoes and cucumbers or a yogurt garlic sauce.
Calories and nutritional benefits
A serving of shepherd's tart has approximately 280 calories. It contains protein from eggs and cheese, as well as iron and vitamins from spinach. The corn flour adds fiber and essential nutrients. It is a balanced dish that makes an important contribution to the daily diet.
Frequently asked questions
1. Can I use other types of cheese?
Yes, you can experiment with feta or ricotta cheese for a different texture.
2. What can I use if I don’t have quail eggs?
You can skip the quail eggs or use chicken eggs, but you will need to adjust the baking time.
3. How long can the tart be stored?
The tart can be stored in the refrigerator for 2-3 days, covered with plastic wrap.
The shepherd's tart is a versatile recipe, perfect for any occasion. Enjoy and happy cooking!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 6
Ingredients
For the tart crust:
- 175 g all-purpose flour
- 100 g corn flour (fine cornmeal)
- 100 g butter (or margarine)
- 1 egg
- 1 teaspoon of herbes de Provence mix
For the filling:
- 3 free-range eggs
- 200 g telemea cheese
- 250 g fresh spinach leaves
- 2 cloves of garlic
- Olive oil
- 1 teaspoon of dried vegetables
- Salt
- Fresh dill (finely chopped)
For decoration:
- 1 egg yolk
- 1 teaspoon of cumin
- 4-5 quail eggs
- A few strips of dough cut to 1 cm width
Preparation
1. Preparing the tart crust:
- In a large bowl, combine the all-purpose flour, corn flour, cubed butter, and egg. Use your fingers to incorporate the butter into the flour until you achieve a breadcrumb-like texture.
- Add the herbes de Provence mix and a pinch of salt. Knead the dough until it becomes smooth. If it's too dry, you can add a few drops of cold water.
- Wrap the dough in plastic wrap and refrigerate for about 15 minutes.
2. Rolling out the dough:
- Preheat the oven to 200°C.
- On a floured surface, roll the dough into a sheet about 0.5 cm thick, with a diameter 2-3 cm larger than the tart pan.
- Grease the tart pan with a drizzle of oil and place the dough sheet inside. Meanwhile, take a fork and prick the dough in several places to prevent puffing during baking.
3. Preparing the filling:
- Boil the spinach leaves in a pot of salted water for 1-2 minutes, then drain and rinse them under cold running water to preserve their vibrant color.
- Chop the spinach finely with a knife and sauté it together with the 2 cloves of garlic, fried in a little olive oil, for 3-4 minutes. After it cools slightly, add the chopped dill and mix well.
4. Assembling the tart:
- In a bowl, beat the eggs together with the crumbled telemea cheese. Add the spinach mixture and stir everything well.
- Pour the filling over the dough in the pan. Place the strips of dough on top of the filling, brushing them with the beaten egg yolk. Sprinkle cumin for added flavor.
- Break a quail egg into each square formed by the strips of dough.
5. Baking:
- Place the tart in the preheated oven and bake for 10 minutes at high heat, then reduce the temperature to 180°C and continue baking for another 15 minutes or until the tart is golden and crispy.
Useful tips
- Choosing ingredients: Use a quality telemea, preferably homemade, for a richer taste. Fresh spinach is preferred, but you can also use frozen spinach, ensuring it is thawed and well-drained.
- Variations: You can also add other vegetables, such as zucchini or bell peppers, to diversify the filling. Additionally, you can replace dill with basil for a different aromatic profile.
- Serving: The tart is served warm but is also delicious cold. It can be accompanied by a salad of tomatoes and cucumbers or a yogurt garlic sauce.
Calories and nutritional benefits
A serving of shepherd's tart has approximately 280 calories. It contains protein from eggs and cheese, as well as iron and vitamins from spinach. The corn flour adds fiber and essential nutrients. It is a balanced dish that makes an important contribution to the daily diet.
Frequently asked questions
1. Can I use other types of cheese?
Yes, you can experiment with feta or ricotta cheese for a different texture.
2. What can I use if I don’t have quail eggs?
You can skip the quail eggs or use chicken eggs, but you will need to adjust the baking time.
3. How long can the tart be stored?
The tart can be stored in the refrigerator for 2-3 days, covered with plastic wrap.
The shepherd's tart is a versatile recipe, perfect for any occasion. Enjoy and happy cooking!