Ham and spinach tart with cream cheese

Name: Ham and spinach tart with cream cheese
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 500 g leaf spinach; 1 Garlic clove; 1 Onion; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, nutmeg; 1 pck. (270 g each) fresh puff pastry (refrigerated shelf; e.g. from Aunt Fanny); 7-10 Tbsp Fat and flour; 3 Eggs; 200 g Whipped cream; 150 g Cream cheese (e.g. fresh goat cheese); 2 TABLESPOONS Pine nuts; 100 g Diced ham

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Ready for the oven in just 20 minutes - thanks to ready-made puff pastry and a quickly prepared creamy filling

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

500 g leaf spinach
1 Garlic clove
1 Onion
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, nutmeg
1 pck. (270 g each) fresh puff pastry (refrigerated shelf; e.g. from Aunt Fanny)
7-10 Tbsp Fat and flour
3 Eggs
200 g Whipped cream
150 g Cream cheese (e.g. fresh goat cheese)
2 TABLESPOONS Pine nuts
100 g Diced ham

Directions

1
Sort the spinach, wash and drain well. Peel garlic and onion and chop finely. Heat the oil in a pan. Sauté the garlic and onion. Add the spinach and let it collapse while turning. Drain the spinach and squeeze out well. Chop the spinach and season with salt, pepper and nutmeg.
2
Unroll puff pastry together with baking paper. Line a greased tart tin (26 cm Ø) with the dough, dust it with flour and cut off the excess edge. Prick the base several times with a fork.
3
Whisk eggs, cream and cheese. Stir in pine nuts and diced ham. Season with salt, pepper and nutmeg. Spread the spinach on the dough. Pour egg cream over it. Bake the tart in the preheated oven (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer) on the lowest shelf for approx. 30 minutes.