Dough
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, at room temperature
4 to 5 tablespoons cold water
Filling:
1 large bunch of spinach
2 eggs
1 cup heavy cream
salt and pepper to taste
1/2 cup grated cheddar cheese
Dough
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, at room temperature
4 to 5 tablespoons cold water
Filling:
1 large bunch of spinach
2 eggs
1 cup heavy cream
salt and pepper to taste
1/2 cup grated cheddar cheese
Sift the flour into a bowl, add the butter and make a crumbly mixture
Add enough cold water to form a soft dough that doesn't stick to your hands
Roll out the dough on a floured surface and line tart pans or a 24 cm round cake pan with it
Refrigerate for 10 minutes
Line the tart pans or cake pan with parchment paper and fill with rice or beans
Bake in a hot oven (220°C) for 15 minutes
Remove from the oven, remove the rice or beans and parchment paper, and let cool. Reserve
Make the filling: wash, cook, and chop the spinach
Squeeze out excess water, mash it between your hands, and spread on the tart crusts or cake pan
Mix well the egg with heavy cream and seasonings, and spread over the spinach
Sprinkle with grated cheddar cheese
Reduce oven temperature to moderate (170°C) and bake for 30 minutes or until the filling is firm
To freeze, let cool, place in an airtight container, and refrigerate or freeze; to serve, thaw overnight in the refrigerator, preheat the oven to moderate (170°C), and warm through for about 25 minutes.
