www.leopoldohotel.com
SHORTCRUST PASTRY SAVOURY TART WITH BUTTER-FLAVOURED RAPESEED OIL
Preparation time:
approx. 45 minutes
Quantity for:
4
Ingredients:
250g wholemeal flour
4g salt
80g Sabo butter-flavoured rapeseed oil
100g water
300g fresh spinach
120g courgettes
150g broccoli
20g Sabo extra virgin olive oil
1 garlic clove
80g gruyère
2 eggs
30ml milk
5g salt
1 pinch of pepper
1 pinch of nutmeg
Suggested wine:
red, white or rosé, depending on the season and the vegetables used
Preparation:
-make the pastry: make a well in the flour and pour the oil into the centre, followed by the water and the salt
-knead without overworking the mixture (otherwise it will become too elastic and too hard when cooking), until you have smooth dough, leave to rest for at least 30 minutes covered in clingfilm
-wash the spinach carefully and drain
-wash and dice the courgettes
-wash the broccoli and cut into small florets
-prepare the filling by mixing together the eggs, milk and seasoning
Cooking instructions:
-roll out the pastry to a thickness of around 3mm and to line a tart tin measuring 18cm in diameter (lined with baking paper)
-briefly sauté the spinach with the extra virgin olive oil and the garlic clove and leave to dry on a sheet of baking paper. Repeat with the courgettes
-meanwhile, cook the broccoli very quickly in salted boiling water, or steam it, then leave to cool
-Place the vegetables in the bottom of the tart tin and sprinkle with half the cheese, followed by the egg/milk mixture and finally the rest of the cheese
-bake at 180°C in a conventional oven on the bottom shelf for around 30 min.
-leave to stand for 5 minutes before cutting
Serving ideas:
-place a slice of tart on the plate, accompanied by a nice salad
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