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🍽️ Fish and Spinach Tart

1751 kcal · 30 min · 4 servings

Ingredients

• 450 g flour
• 1 pinch salt
• 1 egg
• 300 g butter
• 400 g fresh spinach leaves
• 1 shallot
• 1 clove garlic
• 20 g butter
• 6 eggs
• 150 g sour cream
• 50 g freshly grated Parmesan
• 400 ml whipping cream (at least 30% fat content)
• pepper (from the mill)
• nutmeg
• 600 g cod fillet (kitchen-ready, skinless)
• flour (for the work surface)
• butter (for the mold)

Instructions

1. 1. Mix the flour with the salt.
2. 2. Mound the flour mixture onto a work surface.
3. 3. Press a well into the center of the flour mixture.
4. 4. Crack the egg into the well.
5. 5. Distribute the butter in small pieces around the well.
6. 6. Work the ingredients with your hands quickly to form a smooth dough.
7. 7. Shape the dough into a ball.
8. 8. Wrap the dough ball in cling film.
9. 9. Store the dough in the refrigerator for 30 minutes.
10. 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. 11. Carefully select the spinach.
12. 12. Wash the spinach thoroughly.
13. 13. Remove tough stems and damaged leaves.
14. 14. Spin the spinach dry.
15. 15. Peel the shallot.
16. 16. Peel the garlic.
17. 17. Finely chop the shallot and garlic.
18. 18. Melt the butter in a pot.
19. 19. Sauté the shallot and garlic until translucent.
20. 20. Add the spinach to the pot.
21. 21. Allow the spinach to wilt.
22. 22. Remove the pot from the heat.
23. 23. Allow the spinach mixture to cool.
24. 24. Finely chop the cooled spinach.
25. 25. Whisk the eggs with the sour cream.
26. 26. Stir the Parmesan into the egg mixture.
27. 27. Stir in the cream.
28. 28. Season the mixture with salt.
29. 29. Season the mixture with pepper.
30. 30. Season the mixture with nutmeg.
31. 31. Wash the fish fillets.
32. 32. Pat the fish fillets dry.
33. 33. Divide the fish fillets into four equal pieces.
34. 34. Salt the fish pieces.
35. 35. Pepper the fish pieces.
36. 36. Divide the dough into four equal portions.
37. 37. Dust a work surface with flour.
38. 38. Roll out one dough portion on the floured surface.
39. 39. Ensure the dough matches the size of the molds.
40. 40. Butter the rectangular portion molds.
41. 41. Place the dough into the molds.
42. 42. Pull up a crust edge from the dough.
43. 43. Distribute the spinach on the dough.
44. 44. Place a piece of fish on the spinach.
45. 45. Pour the egg cream over the tart.
46. 46. Bake the tart in the preheated oven.
47. 47. Bake the tart for 25 to 30 minutes.
48. 48. Bake the tart until golden brown.
49. 49. Remove the tart from the oven.
50. 50. Serve the tart immediately.

Nutrition per serving

• kcal: 1751
• Protein: 60 g · Fett/Fat: 128 g · Carbs: 91 g