Parmesan & Spinach Tart….
July 5, 2014
Reggiano Parmigiano... Loved worldwide, this is a great recipe I have been personally preparing for many years. It originates from Quaglino's The Cookbook, gifted to me many years ago and is defo one of my families favourites and is loved in all our seasons. Traditionally combined with spinach, today in the kitchen we have some amazing artichokes and a handful of freshly picked herbs to add flavour and colour to our beautiful Parmesan tart... Enjoy!
- Prep: 30 mins
- Cook: 40 mins
- Yields: 8 Medium
Rub the flour and butter together with a pinch of salt and optional smoked paprika. When thoroughly mixed, whisk three tablespoons of cold water to the eggs yolks and pour into the flour. Quickly roll it together into a ball, wrap it in cling film and cool it in the fridge for an hour or so.
Preheat the oven to 200 degrees C. Roll out the pastry, line a loose-bottomed 25cm tart tin and line it with silver paper. Tip in the baking beans and bake blind for ten minutes. Remove the paper and beans and cook for a further 6 or 7 minutes until golden.
Reduce the temperature of the oven to 150 degrees C and prepare the filling. Wilt the washed spinach with the butter for a few minutes until it looks like bedraggled seaweed but still retains its bright green colour. Squeeze it out.
Beat the eggs, cream and Mascarpone together until smooth. Then repeat the following formula twice…layer of eggs, cream and Mascarpone, layer of spinach, sprinkling of black pepper, hefty dose of parmesan. Finish with a final dose of the eggs and cream mixture and a snowdrift of parmesan. Bake in the oven for around half an hour, or until golden and set. Finally, grate a little more parmesan on top and a trickle of extra virgin olive oil. Delicious with a green salad.