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🍰 Spring Spinat Tart with Potato Center

485 kcal · 30 min · 4 servings

Ingredients

• 50 g Butter
• 200 g wheat wholemeal flour
• 100 g buckwheat flour
• 0.5 tsp salt
• 0.5 tsp ground coriander
• 100 g quark
• 1 egg
• Butter (for the pan)
• dried peas (for blind baking)
• baking paper
• 600 g spinach (cleaned, weighed)
• 2 onions
• 3 garlic cloves
• 30 g butter
• 200 g cream cheese
• 100 g yogurt
• 100 g grated Emmental
• salt
• pepper (from the mill)
• nutmeg
• 1 stale roll
• 300 g boiled and peeled potatoes
• 2 tsp dried marjoram
• 6 eggs
• 3 tbsp sour cream

Instructions

1. 1. Mound both types of flour on your work surface.
2. 2. Mix the flour with salt and ground coriander.
3. 3. Press a well into the center of the flour mixture.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter pieces around the well.
6. 6. Place the egg and quark (curd cheese) in the center.
7. 7. Chop all ingredients with a knife until small crumbs form.
8. 8. Quickly knead the crumbs into a dough with your hands.
9. 9. Shape the dough into a ball.
10. 10. Wrap the ball in cling film.
11. 11. Store the dough in the refrigerator for 30 minutes.
12. 12. Take three quarters of the dough.
13. 13. Place the dough between two layers of cling film.
14. 14. Roll the dough into a circle with a diameter of approx. 36 cm.
15. 15. Place the dough base into the greased springform pan.
16. 16. Form a border approx. 4 cm high.
17. 17. Cut baking paper to fit the pan size.
18. 18. Place the baking paper on the dough.
19. 19. Fill the paper with legumes (e.g., dried beans).
20. 20. Preheat the oven to 180 degrees Celsius.
21. 21. Bake the base blind (without filling) for approx. 12 minutes.
22. 22. Remove the base from the oven.
23. 23. Remove the baking paper and the legumes.
24. 24. Add the spinach to a little boiling salted water.
25. 25. Let the spinach wilt.
26. 26. Drain the spinach.
27. 27. Shock the spinach with cold water.
28. 28. Let the spinach drain well.
29. 29. Squeeze the spinach slightly.
30. 30. Chop the spinach roughly.
31. 31. Peel the onions and garlic.
32. 32. Dice the onions and garlic finely.
33. 33. Sweat the vegetables in hot butter until translucent.
34. 34. Remove the pan from the heat.
35. 35. Let the mixture cool down.
36. 36. Mix the mixture with cream cheese.
37. 37. Stir in yogurt.
38. 38. Add grated cheese.
39. 39. Season the mixture with salt, pepper, and nutmeg.
40. 40. Grate breadcrumbs.
41. 41. Stir in the breadcrumbs.
42. 42. Divide this mixture into two equal parts.
43. 43. Grate the potatoes coarsely.
44. 44. Mix the potatoes with marjoram.
45. 45. Combine the potato-marjoram mixture with the first half of the cheese mixture.
46. 46. Combine the spinach with the second half of the cheese mixture.
47. 47. Spread the potato filling on the pre-baked dough base.
48. 48. Fold parchment paper in half.
49. 49. Cut 6 rings with approx. 6 cm diameter and 5 cm height.
50. 50. Place the rings on the potato filling.
51. 51. Distribute the spinach filling evenly around the rings.
52. 52. Crack the eggs one by one.
53. 53. Fill the rings with the raw egg.
54. 54. Remove the parchment rings.
55. 55. Roll out the remaining dough to fit the pan size.
56. 56. Place the dough as a lid on the tart.
57. 57. Cut decorative holes in the center of the lid.
58. 58. Cut Easter motifs from the dough scraps.
59. 59. Decorate the tart with the motifs.
60. 60. Stir the sour cream until smooth.
61. 61. Brush the tart with the sour cream.
62. 62. Bake the tart in the preheated oven (180 degrees) for 60 to 70 minutes.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 38 g