Pumpkin and spinach tart
very easy
60 mins
60 mins
Ingredients
- 225 g Whole-wheat flour
- 120 g Butter
- 7-10 Tbsp Salt
- 4 Eggs (size M)
- 1 kg Butternut Pumpkin
- 500 g young leaf spinach
- 1 Garlic clove
- 1 Shallot
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Breadcrumbs
- 200 ml Milk
- 75 g Gouda cheese
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Knead flour, butter, salt and 1 egg to a smooth dough. Form dough into a ball, press flat, wrap in foil and chill for about 1 hour.
- 2
Peel the pumpkin, halve it and remove the seeds. Cut the pumpkin into very fine slices. Sort the spinach, wash and drain well. Peel and chop the garlic. Peel and finely chop the shallot.
- 3
Heat the oil in a pot. Steam shallot and garlic for 2-3 minutes, then add spinach and let it collapse. Season spinach with salt, pepper and nutmeg and put it in a sieve. Drain.
- 4
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a greased tart mould with lift-off base (approx. 26 cm Ø) with the dough. Fold the protruding edges inwards and press on.
- 5
Sprinkle the bottom with breadcrumbs. Spread about half of the pumpkin slices on the base. Squeeze out the spinach and spread on the pumpkin layer. Place the remaining pumpkin slices on top in a fan shape.
- 6
Whisk 3 eggs and milk and season with salt and nutmeg. Pour egg-milk over the pumpkin. Grate cheese and sprinkle over the pumpkin. Place the tart on the lower shelf of the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
- 7
manufacturer) bake for about 30 minutes until golden brown. Remove, lift out of the pan and arrange.
Nutrition Facts
240 kcal
17 g
14 g
9 g
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