Anchovy and spinach tart is a delicious Italian appetizer. The crisp base of pâte brisée pairs perfectly with the soft, flavorful filling of fresh spinach, processed cheese, and anchovy fillets. A combination of flavors that wins over every palate.
Butter a tart pan 20 cm in diameter with 15 g of butter
Roll out the pastry with a rolling pin and line the pan
Remove the stems from the spinach, clean it and wash it
Melt the remaining butter over low heat in a saucepan; add the spinach and let it cook for five to ten minutes, stirring occasionally, until tender
Preheat the oven to 200 degrees (thermostat 6)
Drain the spinach, squeezing it to remove the liquid
Chop it and pour it into the pan
Beat the eggs with the cream in a bowl, add a pinch of nutmeg, season lightly with salt and pepper
Cut the portions of processed cheese in half and arrange them on the tart, alternating with the anchovy fillets
Bake on the middle rack and cook for thirty minutes
Lower the temperature to 140 degrees (thermostat 4)
Cook for another ten or fifteen minutes until the inside of the tart is set and the pastry is golden
Serve this tart hot or cold accompanied by green salad and dry white wine; the processed cheese and anchovies give this spinach tart an original flavor
Tart pan
Italia
| Energy (kcal) | 205.03 |
| Carbohydrates (g) | 19.84 |
| of which sugars (g) | 1.06 |
| Fat (g) | 10.23 |
| of which saturates (g) | 6.03 |
| Protein (g) | 8.93 |
| Fibre (g) | 1.36 |
| Salt (g) | 0.27 |
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