330 g of all-purpose flour
1 tablespoon of sugar
3 egg yolks
30 ml of dry white wine
150 g of unsalted butter, softened
12 g of active dry yeast
500 g of fresh spinach leaves
15 ml of olive oil
2 cloves of garlic, minced
15 ml of lemon juice
250 g of linguica sausage, sliced
3 eggs
3 egg whites
100 ml of whole milk
150 g of ricotta or white cheese, softened
Salt and black pepper to taste
1 egg yolk for brushing the dough
330 g of all-purpose flour
1 tablespoon of sugar
3 egg yolks
30 ml of dry white wine
150 g of unsalted butter, softened
12 g of active dry yeast
500 g of fresh spinach leaves
15 ml of olive oil
2 cloves of garlic, minced
15 ml of lemon juice
250 g of linguica sausage, sliced
3 eggs
3 egg whites
100 ml of whole milk
150 g of ricotta or white cheese, softened
Salt and black pepper to taste
1 egg yolk for brushing the dough
In a bowl, combine the flour, sugar, egg yolks, wine, butter, and yeast
Mix well and let it rest for 15 minutes
Heat the olive oil in a pan, sauté the garlic until fragrant, then add the spinach and cook until wilted
Remove excess liquid
Peel and slice the linguica sausage into small pieces
Heat the lemon juice in a skillet, fry the linguica until golden brown, then mix it with the cooked spinach
Let the mixture cool
Roll out the dough to fit a 25 cm diameter tart pan
Separate a little dough for the crust and use it to line the tart pan
Fill the tart shell with the spinach-linguica mixture, leaving a small border around the edges
In a blender or food processor, beat the eggs, egg whites, milk, ricotta or white cheese, salt, and black pepper until smooth
Spread the mixture over the filling, decorate the tart with dough strips, brush with the beaten egg yolk, and bake in a preheated oven until golden brown.
