Tricolor Tart

Name: Tricolor Tart - Ariadna G.
Ingredients: FOR THE DOUGH 250 g flour 150 g butter 150 g fresh spinach 1 egg salt FOR THE FILLING 400 g potatoes 4 cherry tomatoes 1 green onion 100 g pressed ham 3 eggs oil 1 green zucchini nutmeg (optional) sal

Appetizers - Tricolor Tart by Ariadna G. - Recipia

I have made this spinach tart with pastry and vegetable and ham filling several times, especially when I have fresh spinach that needs to be used quickly. I find it good for a quiet dinner or even as a main dish on a more relaxed weekend. It’s not a quick recipe, but it’s not complicated and has no unclear steps. Quick Info Total time: about 3 hours (includes chilling the dough) Preparation time: 2 hours (including fridge pause) Baking time: 45-50 minutes Servings: 6-8 (depends on how large you cut the slices) Difficulty: medium Recipe type: savory tart, suitable for lunch or dinner Ingredients For the dough: - 250 g flour - 150 g cold butter - 150 g fresh spinach - 1 egg - salt For the filling: - 400 g potatoes - 1 zucchini - 100 g pressed ham - mozzarella (amount not specified, I use about a good handful, diced) - 3 eggs - 1 green onion - 4 cherry tomatoes - oil (for sautéing the zucchini) - salt and pepper - grated parmigiano reggiano (to taste) - nutmeg (optional, for the eggs) Preparation method 1. Spinach dough Wash the spinach well and remove the thick stems. Boil it in boiling water for about 4 minutes, just to soften. Drain it very well, press it gently to remove water, and let it cool. Then puree it with a blender or food processor until you get a fine puree. In a large bowl (or directly in the food processor bowl), put the flour, cold butter cut into cubes, the egg, spinach, and a pinch of salt. Mix until you have a homogeneous dough. If working by hand, knead quickly to avoid warming the butter. Don’t overwork it. Form the dough into a ball, place it in a bowl, and refrigerate for at least 2 hours. You can leave it there longer, even overnight. 2. Preparing the filling Boil the potatoes with the skin in salted water. Let them cool after they are done, then you can peel and slice them. Slice the zucchini into thin rounds. Heat a non-stick skillet, add a little oil, and sauté the zucchini for a few minutes on each side until they get color. They don’t need to be fully cooked, just lightly browned. Cut the pressed ham into slices or strips, as you prefer. Cut the mozzarella into smaller cubes. Slice the green onion finely. Cut the cherry tomatoes in halves or quarters. 3. Assembling the tart Remove the dough from the fridge. Roll it out with a rolling pin on a lightly floured surface to get a sheet that is neither thick nor very thin. It should cover the base and the edges of a round, low tart pan. Place the dough sheet in the pan, pressing gently to fit well into the edges. Prick the base with a fork in several places. Layer the fillings in this order: 1. First layer: sautéed zucchini 2. Second layer: pressed ham 3. Third layer: diced mozzarella 4. Fourth layer: boiled potatoes, sliced 5. Fifth layer: green onion 6. Last layer: beaten eggs with salt, pepper, grated parmigiano (to taste), and a pinch of nutmeg if you like. Pour the mixture over the other layers. Finally, arrange the halved cherry tomatoes on top. If you have leftover dough, you can make small strips for decoration or any other shape you like and place them over the tart. 4. Baking Preheat the oven to 180°C. Place the tart pan in the oven, in the middle. Bake the tart for 45-50 minutes. Check at the end – it should be golden brown and smell baked. The time may vary depending on the oven. Why I make this recipe often It’s an efficient way to use up leftover vegetables or cheeses from the fridge, and the dough is easy to shape. The tart is also good the next day, even cold, so it can be taken as a packed meal. It adapts to the season, and you can vary the vegetables based on what you have on hand. Tips and variations Tips - Do not use soft butter for the dough; it needs to be cold. - Drain the spinach as well as possible; otherwise, the dough will be too wet. - If the zucchini releases too much water, you can place it on absorbent paper for a few minutes after sautéing. - Don’t overfill the pan; the egg layer should beautifully cover everything without overflowing while baking. Substitutions - Fresh spinach can be replaced with baby spinach or even frozen spinach (well drained). - Mozzarella can be swapped with another type of cheese that melts easily. - Pressed ham can be replaced with turkey ham, cooked chicken breast, or even made vegetarian without meat. - Green onion is not mandatory, but it gives a slightly fresh taste. Variations - You can add other vegetables to the filling, such as bell peppers or mushrooms. - For a stronger flavor, use grated cheese instead of mozzarella. - Instead of a large tart, you can make individual mini-tarts; the baking time will be shorter. Serving ideas It is served warm or at room temperature. A slice goes well with a simple salad or alongside natural yogurt. Frequently asked questions 1. Can the dough be made a day in advance? Yes, the dough keeps well in the fridge for 24 hours. Just take it out 15-20 minutes before rolling it out. 2. Does the tart turn out well without ham? Yes, you can skip the ham; it remains substantial and tasty, just with vegetables and cheese. 3. Can the baked tart be frozen? You can freeze the baked tart after it has completely cooled, but the texture of the dough will suffer when thawed and reheated. 4. Can I use telemea cheese instead of mozzarella? Telemea does not melt the same way, but you can use part telemea and part mozzarella if you want a saltier taste. 5. If I don’t have zucchini, what can I replace it with? In the absence of zucchini, you can use slices of roasted eggplant or thin strips of bell pepper. Nutritional values Estimate for one slice (based on 8 servings): approximately 280-320 kcal Fats: 15-18 g Proteins: 10-12 g Carbohydrates: 30-35 g These are approximate values and depend greatly on the amount of cheese, type of ham, and portion sizes. Storage and reheating The tart keeps well in the fridge, covered, for 2-3 days. It can be reheated in the oven or microwave. The dough softens slightly when reheating, but it’s not too bothersome. It’s also good cold if you don’t want to heat it up. I do not recommend long-term freezing.

Tricolor Tart

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