Parmesan & Spinach Tart….

By Simon  , ,   

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

Ingredients

225 Grams Plain flour

1 Pinch Fine sea salt

125 Grams Unsalted butter

2 Large Egg yolks

1 Scattering Smoked paprika

125 Grams Parmesan Reggiano

450 Grams Baby leaf spinach

45 Grams Butter

2 Large Eggs plus 3 extra yolks

150 ml Double cream

125 Grams Mascarpone cheese

1 Scattering Frehley milled black pepper

1 Splash Extra-virgin olive oil

1 Large Amazing salad of leaves and abundance from the kitchen garden

Directions

 

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.

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