Pasta Pâté

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, sieve the flour in a bowl, add 1 teaspoon salt. Add butter in flakes and 4-5 tablespoons of ice-cold water. Work into a smooth dough with the dough hooks of the hand mixer. It takes a little longer, is first very crumbly (crumble type), but then becomes a smooth dough. Wrap in foil and chill for about 30 minutes

2. 2

   In the meantime clean and wash the spinach and drain it very well. Peel and chop the onions. Peel garlic and chop very finely. Heat the oil in a large pot, fry the onions and garlic in it, add the spinach and cover and let it collapse. Season with salt and pepper. Pour into a sieve and drain well

3. 3

   Finely grate the parmesan. Wash thyme, shake dry, pluck leaves from the stalks. Wash parsley, shake dry and chop finely. Mix crème fraîche, egg yolks, 50 g parmesan, thyme and parsley. Season with salt and pepper

4. 4

   Roll out the dough on a piece of baking paper (baking tray size) on a work surface to form a rectangle (approx. 24 x 32 cm). Press up the edge all around approx. 1.5 cm. Carefully lift the pastry sheet with the baking paper onto a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) lower shelf for 18-20 minutes

5. 5

   Take out of the oven and spread well drained spinach evenly on top. Crumble the ricotta and spread the crème fraîche evenly. Sprinkle with remaining Parmesan and bake at the same temperature for another 18-20 minutes. Remove from the oven and arrange on a platter garnished with parsley. Attention, the base is very crumbly

Nutrition Facts

KCAL
530 kcal

CARBS
26 g

FATS
42 g

PROTEINS
12 g