Spinach tart with pine nuts
Published on May 14, 2015 | In By
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    • Prep Time
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Spinach tart with pine nuts is a variety of a well known classic quiche and the classic flavours are still there: Spinach, garlic, egg and cheese. This tart, however, has lots of nutmeg in it. Usually nutmeg is used in small quantities in Denmark but inspired by a trip to Bologna, Italy, where they use a lot of nutmeg, I have started using larger quantities and I love it.

Nutmeg has always been a perfect match with spinach and, I find, the more the merrier. Especially when the nutmeg is accompanied by parmesan cheese.

This recipe is based on using a shortcrust pastry made of whole wheat but use any shortcrust pastry you like.

If you cannot get a hold of spinach, use chard or ground elder. Ground elder is delicious in the spring when the leaves are small and juicy. A perfect way to get rid of the annoying garden weed.

Serve spinach tart with a green salad or a piece of salmon. For a easy dinner place a piece of salmon in a oven proof dish. Season with salt and pepper, then cover with tin foil. When the spinach tart is about 15 minutes from done, place the salmon in the oven. Depending on size the salmon should be done in 15-18 minutes. Sprinkle with fresh herbs like dill, chervil and chives and serve with the tart.

 

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Ingredients

  • 500 g shortcrust pastry, wholemeal
  • 300 g spinach, washed
  • 25 g pine nuts
  • 20 g butter
  • 1 clove garlic, finely sliced
  • 1shallot, finely diced
  • 1 tsp ground nutmeg
  • 8 eggs
  • 50 g parmesan cheese, finely grated
  • 100 ml creme fraiche
  • Salt
  • Pepper

Nutrition Info

Instructions

  1. Preheat the oven to 190°C/170°C fan. Put the pine nuts on a baking tray and bake them in the oven for 5-7 minutes or until golden. Shake the tray once in a while. Cool and set aside.
  2. Roll out the pastry until large enough to line a 25 cm tart tin. Trim off any excess pastry and prick the base with a fork. Chill for about 15 minutes.
  3. Meanwhile sweat the shallot and garlic in butter in a pan on medium heat until soft and translucent. Add the spinach and cook for a few minutes or until the spinach has wilted. Season with nutmeg, salt and pepper. Remove from the heat, then squeeze the spinach lightly to get rid of any excess fluids.
  4. Beat the eggs, then add grated parmesan cheese and creme fraiche. Stir and season with salt and pepper - about 1 tsp of salt. Pour the egg mix into the tart tin and distribute the spinach on top.
  5. Bake for 35-40 minutes until golden and set. The filling will rise a bit, but it will collapse when cooling down. Let the tart cool for a few minutes. Then sprinkle with pine nuts and serve while still hot.

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