SPINACH TART – TARTA D’ESPINACS

Es una recepta molt facil i podeu posar-hi el que volgueu o el que tingueu a la nevera en aquell moment…
It is a veery easy recipe and you can make it with anything you like or with whatever you have in the fridge at the time.
Ingredients:
1 lamina de pasta brisa
4 o 5 shallots (o una ceba grossa)
500gr d’espinacs frescs, tallats
1 ou
formatge de cabra (St Maure)
panses i pinyons
un rajoli de nata liquida
i podeu afegir : tomaquets cherry, trocets de bacon, pernil, xampinyons…
o substituir uns ingredients per uns altres.
Ingredients:
1 sheet of short crust pastry
4 or 5 shallots (or one big onion)
500gr of fresh spinach
1 egg
goats cheese (St Maure)
raisins and pine nuts
about 3tbsp of single cream

you can also add cherry tomatoes, bacon, ham, mushrooms, etc.

1. Coure la pasta brisa al forn precalentat a 200C i treieu-la al cap d’uns 10 minuts.
1. Bake the shortcrust pastry for about 10 minuts at 200C.
2. Fregiu la ceba amb un raig d’oli, afegint els pinyosn i les panses. Quan la ceba estigui daurada, afegiu els espinacs tallats i el raig de nata liquida. Salpebreu i ratlleu una mica de nou moscada al gust. Quan els espinacs estiguin cuits, afegiu-hi l’ou batut.
2. Fry the onion in olive oil and add the raisins and pine nuts until golden. Add the spinach previously cut. Sprinkle with salt, pepper and nutmeg. When the spinach are cooked, add the cream and the beaten egg.
3. Paseu els espinacs a la pasta brisa previament cuita.
3. Transfer the spinach into the pastry.

4. Talleu el formatge St Maure i poseu-lo a sobre dels espinacs amb uns quants pinyons. Poseu la tarta al forn fins que estigui daurada (ja que tot esta cuit), durants uns 20 minuts.
4. Place the slices of goat’s cheese all over. Sprinkle with some more pine nuts and bake inthe oven for about 20 minuts until golden.

5. Deixeu-la reposar al motlle uns 5-10 minuts i ja la podeu servir.
5. Let is set in the tin for 5010 minutes before serving.




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