Ingredients
For the Pastry (or use store bought):
- 250 g spelt flour Type 630 or regular flour
- 1 teaspoon sea salt
- 125 g unsalted butter cold and cubed
- 4-5 tablespoons ice-cold water
- 1 egg lightly beaten (for coating the pastry crust)
For the Filling:
- 500 g fresh spinach stemmed, washed, roughly chopped
- 125 g Gorgonzola cheese crumbled
- 2 large eggs
- 80 g crème fraîche about 5 tablespoons
- 1 small onion finely chopped
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
Prepare the Pastry:
- Food Processor Method: Pulse the flour, salt, and thyme (optional) in a food processor. Add cold butter and pulse until the mixture resembles coarse breadcrumbs. Gradually add ice-cold water, pulsing until the dough just comes together.
- By Hand Method: In a large bowl, mix the flour and salt. Quickly rub the cold butter into the flour with your fingers until it forms coarse crumbs. Add ice-cold water, a little at a time, and mix until the dough forms.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes. Meanwhile, grease a 24 cm tart pan with a removable bottom.
- After chilling, roll out the dough on a floured surface to about 3 mm thick. Lay the dough over the tart pan, pressing it into the edges. Chill again for 10 minutes.
- Blind Bake the Crust: Preheat the oven to 410°F / 210°C (or 190°C fan-assisted). Prick the base of the pastry with a fork, line with baking paper, and fill with pastry weights or dried beans. Blind bake for 15 minutes, then remove the paper and weights. Brush the crust with beaten egg and bake for another 10 minutes until golden. Set aside to cool.
Prepare the Filling:
- Heat olive oil in a pan over medium heat. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Set aside to cool.
- Blanch the spinach in salted boiling water for 1-2 minutes until just tender. Drain, rinse with cold water, and let cool for 5 minutes. Squeeze out excess moisture, then roughly chop.
- In a medium bowl, whisk together the eggs and crème fraîche. Stir in nutmeg, salt, and pepper. Once cooled, combine the spinach, onion mixture, and crumbled Gorgonzola with the egg mixture.
- Assemble and Bake: Pour the spinach and Gorgonzola filling into the pre-baked crust, spreading it evenly. Bake for 25-30 minutes, or until the filling is set and lightly golden. Let cool slightly before slicing.
- Enjoy warm or at room temperature!
Nutrition
Notes
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