Spinach and Courgette Tart

Name: Spinach and Courgette Tart
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 400 g Courgette; 750 g Spinach; 7-10 Tbsp Salt; 100 g Blue cheese; 3 Eggs (size M); 175 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp ground nutmeg; 1 package (230 g) BackÕn Roll Puff pastry; 1 Courgette blossom; 25 g Pine nuts

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

400 g Courgette
750 g Spinach
7-10 Tbsp Salt
100 g Blue cheese
3 Eggs (size M)
175 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp ground nutmeg
1 package (230 g) BackÕn Roll Puff pastry
1 Courgette blossom
25 g Pine nuts

Directions

1
Clean, wash and slice the zucchini. Clean spinach, wash thoroughly and cook in boiling salted water for about 2 minutes. Drain spinach well on a sieve. Dice cheese.
2
Mix eggs and cream, season to taste with salt, pepper and nutmeg. Place the puff pastry in a tart tin (26 cm Ø), place spinach, courgette and zucchini blossom on the pastry, pour the egg cream over it, sprinkle with cheese and pine nuts and bake in the preheated oven (electric range: 175°C/ gas: level 2) for 45-50 minutes.
3
If necessary, cover the protruding edge after half the baking time.