Savory Spinach and Cheese Rice Tart

Name: Savory Spinach and Cheese Rice Tart
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 6 Portionen
Ingredients: 400 g spinach; 2 tbsp olive oil; 1 piece large onion; 2 clove garlic cloves; 300 g courgette; 100 g risotto rice; 100 g mature cheddar; 2 piece large eggs; 1 tbsp Dijon mustard; 500 g pack shortcrust pastry; 2 tbsp milk; 2 tsp sesame seed

Tart

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Cook Time

1 h 35 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Savory Spinach and Cheese Rice Tart is ready in 1 h 35 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This savory spinach and cheese rice tart is a delightful dish that's perfect for a weekend brunch or a light lunch. I've been making this recipe for years, and it's always a hit! The combination of spinach, cheese, and rice creates a comforting and flavorful filling, encased in a flaky shortcrust pastry. It's easy to customize with different cheeses or vegetables, making it a versatile option for any occasion. The tart is best served warm, allowing the cheese to melt and the flavors to meld together beautifully. It's a hearty and satisfying vegetarian option that everyone will enjoy.

Ingredients (12 ingredients)

400 g spinach
2 tbsp olive oil
1 piece large onion
2 clove garlic cloves
300 g courgette
100 g risotto rice
100 g mature cheddar
2 piece large eggs
1 tbsp Dijon mustard
500 g pack shortcrust pastry
2 tbsp milk
2 tsp sesame seed

Preparation (8 steps)

Wilt the spinach

Wash the spinach and place it in a large saucepan with only the water clinging to the leaves. Heat over medium heat for 1-2 minutes until gently wilted. Drain in a colander and allow to cool. Once cool, squeeze out the excess water and chop finely. Set aside.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the olive oil to the Thermomix bowl. Add the onion and cook for 3 Min./120°C/Stufe 1 until softened.

180

Add garlic and courgette

Thermomix® Setting

1 min/248°F/Speed 1 120

Add the garlic to the Thermomix bowl and cook for 1 Min./120°C/Stufe 1.

Combine the filling ingredients

Transfer the onion and garlic mixture to a large bowl. Add the spinach, courgettes, rice, and cheese to the bowl and toss together.

Prepare the egg mixture

In a separate bowl, beat the eggs with the mustard, a pinch of salt, and a good grinding of black pepper. Add the egg mixture to the spinach mixture and mix well.

Assemble the tart

Preheat oven to 200°C/180°C fan/gas 6. Put a baking sheet in the oven to preheat. Cut the pastry in half and roll 1 piece out on a lightly floured work surface until you have a sheet that measures 32 x 17cm. Place in a 30 x 15cm tin and prick it well all over the base. Roll out the remaining piece of pastry to the same size.

Fill and top the tart

Spoon the spinach mixture into the pastry base. Beat together the milk and remaining medium egg, then brush the edges of the pastry with it. Lay the other sheet of pastry over the top and press down gently to seal. Brush the top with a little more beaten egg and sprinkle with the sesame seeds.

Bake the tart

Place the tin on the preheated baking tray and bake for 10 minutes, then reduce the temperature to 160°C/140°C fan/gas 4 and bake for a further 30 minutes until the pastry is golden. Leave to cool for 10 minutes before cutting into squares.