Fresh Spinach Anchovy Tart
Delightfully savory and irresistibly rich, this Fresh Spinach Anchovy Tart combines tender, flaky pastry with a luscious filling of vibrant spinach, creamy eggs, and just the right touch of umami from anchovy fillets. Perfectly seasoned with aromatic shallots, garlic, nutmeg, and a sprinkle of Parmesan cheese, this tart strikes a harmonious balance of flavors. Blind baked for a crisp crust and finished to golden perfection, this dish is a show-stopping centerpiece for brunch, lunch, or a light dinner. Serve it warm or at room temperature with a crisp green salad for an elegant and satisfying meal. Don't miss this perfect intersection of rustic charm and gourmet flair!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 4 tablespoons Cold water
- 300 grams Fresh spinach
- 8 fillets Anchovy fillets (in oil)
- 150 milliliters Heavy cream
- 3 large Eggs
- 2 small Shallots
- 2 cloves Garlic cloves
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
Instructions
Preheat your oven to 180°C (350°F). Grease a tart pan (approximately 9 inches in diameter) with butter or non-stick spray.
In a mixing bowl, combine the all-purpose flour and a pinch of salt. Cut the cold unsalted butter into small cubes and work it into the flour using your fingers or a pastry cutter until the mixture resembles breadcrumbs.
Add 4 tablespoons of cold water, one tablespoon at a time, and mix until the dough comes together. Form it into a ball, wrap it in plastic wrap, and chill in the refrigerator for 15 minutes.
While the dough chills, heat 2 tablespoons of olive oil in a skillet over medium heat. Finely chop the shallots and garlic, then sauté them until translucent and fragrant, about 2-3 minutes.
Add the fresh spinach to the skillet and cook until wilted. Transfer the spinach mixture to a colander and press gently to remove excess moisture. Set aside.
In a mixing bowl, whisk together the heavy cream, eggs, Parmesan cheese, salt, black pepper, and nutmeg until well combined.
Remove the dough from the refrigerator and roll it out on a floured surface to about 1/4-inch thickness. Carefully transfer it to the tart pan, pressing it into the edges and trimming any excess. Prick the base with a fork.
Line the tart dough with parchment paper and fill with baking weights or dried beans. Blind bake in the oven for 10 minutes, then remove the weights and bake for another 5 minutes. Remove from the oven and set aside.
Spread the cooked spinach evenly over the tart base. Arrange the anchovy fillets on top in a decorative pattern.
Pour the egg and cream mixture over the spinach and anchovies, ensuring even coverage.
Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set and the top is golden brown.
Remove the tart from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 7544 mg | 328% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 5.8 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 19.1 mcg | 95% | |
| Calcium | 625 mg | 48% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
