Hearty Spinach Tart with Mountain Cheese

Hearty Spinach Tart with Mountain Cheese

Tart

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Cook Time

1 h 45 min

Servings

12

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Hearty Spinach Tart with Mountain Cheese is ready in 1 h 45 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty spinach tart with mountain cheese is a real eye-catcher on any buffet and tastes good both warm and cold. I especially like to make it in spring when the spinach is fresh from the market. The shortcrust pastry is quick to prepare and the mountain cheese gives the tart a spicy note. The cherry tomatoes provide a fruity component that harmonizes perfectly with the spinach. A great dish for a brunch with friends or as a hearty side dish for grilling. Can also be prepared well!

Ingredients (15 ingredients)

  • 250 g Wheat flour Type 405
  • 125 g Butter
  • 5 piece Eggs
  • 2 tbsp Water
  • 750 g Spinach
  • 150 g Cherry tomatoes
  • 2 clove Garlic
  • 1 tbsp Olive oil
  • to taste Pepper
  • to taste Nutmeg
  • 2 tbsp Breadcrumbs
  • 200 ml Milk
  • 200 g Sour cream
  • 100 g Mountain cheese (grated)
  • 0.5 tsp Salt

Preparation (7 steps)

1

Prepare shortcrust pastry

Thermomix® Setting
2 min/Kneading speed

Put 250 g wheat flour Type 405, 125 g butter, 1 egg and 0.5 tsp salt into the mixing bowl and process for 2 min./kneading stage to a smooth dough. If necessary, add 1-2 tbsp of water. Form the dough into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.

120
2

Prepare spinach

Thermomix® Setting
3 sec/Speed 7

Clean and wash 750 g spinach thoroughly. Wash and halve 150 g cherry tomatoes. Peel 2 cloves of garlic and put them into the mixing bowl. Chop 3 sec./level 7 and push down with the spatula.

3
3

Sauté spinach

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 1 tbsp olive oil to the garlic in the mixing bowl and sauté for 3 min./120°C/level 1. Then add the prepared spinach and sauté for another 3 min./100°C/reverse rotation level 1 until it has collapsed. Season with salt, pepper and nutmeg. Put the spinach in a sieve and squeeze out well.

180
4

Roll out and prepare dough

Roll out the dough round on a floured work surface and place on the bottom of a greased quiche dish, pulling up an edge. Prick the bottom of the dough several times with a fork and sprinkle with 2 tbsp of breadcrumbs.

5

Spread topping

Spread the halved cherry tomatoes and the squeezed spinach evenly on the dough.

6

Prepare sauce

Thermomix® Setting
20 sec/Speed 4

Put 200 ml milk, 200 g sour cream and 4 eggs into the mixing bowl and stir for 20 sec./level 4. Season with salt and pepper.

20
7

Spread sauce and bake

Pour the sauce evenly over the vegetables. Sprinkle 100 g grated mountain cheese over it. Bake the spinach tart in a preheated oven at 200 °C circulating air for approx. 40-45 minutes.

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About this recipe

This hearty spinach tart with mountain cheese is more than just a recipe for me; it is a reminder of my grandmother, who always had a large vegetable garden. As a child, I often helped her harvest spinach, and she always conjured up the most delicious dishes from it. This tart is my homage to her culinary skills and the simple, honest ingredients that she loved so much. The shortcrust pastry forms the base and provides a pleasant, slightly crumbly texture. The butter is of course crucial here for the taste and consistency. The spinach, preferably fresh spinach leaves from the market, brings in an earthy, slightly bitter note, which is wonderfully balanced by the sweetness of the halved cherry tomatoes. The garlic, briefly chopped and sautéed in the Thermomix®, gives the spinach an aromatic depth. The mountain cheese, with its spicy and slightly nutty taste, is the icing on the cake and provides a savory note that makes the tart so special. When preparing in the Thermomix®, it is important not to knead the dough for too long, as it can become tough. The kneading setting is ideal here. When sautéing the spinach in the Thermomix®, make sure that it is not heated for too long, as it can become mushy. The reverse rotation ensures that the spinach is not chopped, but only collapses. Squeezing out the spinach is an important step to remove excess liquid and prevent the pastry base from becoming soggy. The breadcrumbs on the pastry base also help to absorb moisture. If you like it vegetarian, you can of course keep the mountain cheese. For a vegan version, you can replace the mountain cheese with a vegan cheese alternative and prepare the sauce with soy milk and an egg substitute. Instead of nutmeg, other spices such as smoked paprika powder or a pinch of chili also go well with the spinach. The spinach tart tastes good both warm and cold and is therefore ideal for a buffet or a brunch. It goes perfectly with a fresh salad with a light vinaigrette dressing. A glass of dry white wine also harmonizes wonderfully with the savory taste of the tart. The tart can be prepared well in advance. You can prepare the dough the day before and store it in the refrigerator. The spinach can also be prepared and squeezed out. The finished tart can be stored in the refrigerator and briefly warmed up before serving. This makes it perfect for a picnic.

Created by

Anna Schmidt

Anna Schmidt

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Tags

#Vegetarian #Savory #Party #Snack #Mediterranean

Allergens

  • Gluten-containing cereals
  • Eggs
  • Milk
  • Celery

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