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Ingredients
- 2 c. flour plus
- Â Â more for dusting
- 10 Tbsp. butter - (1 1/4 sticks) cut in cubes
- 1 lrg egg
- 9 x egg yolks divided
- 1 sm egg lightly beaten,
- Â Â to glaze pastry
- 1 Tbsp. cool water if needed
- 6 ounce washed trimmed spinach - (or possibly 1 bag)
- 1 pt cream">whipping cream or possibly raw cream
- 2 ounce Parmigiano-Reggiano freshly grated
- 2 x scrapes of nutmeg on fine grater - (to 3)
- 1 pch sea salt
- 2 x light passes with the pepper grinder
Directions
- Heat the oven to 350 degrees. To make the pastry, sift the flour (if using unsalted butter, add in a good healthy pinch of salt to the flour and mix it in well). Add in the butter cubes to the flour and rub the mix with your hands till it reaches a crumbly texture, like breadcrumbs.
- Stir in the large egg and 1 egg yolk. When the mix is well combined, begin to knead. If the dough is too dry, add in one scant Tbsp. of cool water. Once the pastry forms a supple ball, knead a few min so it's well mixed. Cover the dough with plastic wrap and leave it to rest in a cold spot on the counter for at least 20 min for the glutens in the flour to relax. If you leave it to rest in the refrigerator for any length of time, be sure to remove it at least an hour before you plan to roll it out.
- Lightly dust a clean working surface with flour. Roll out the pastry dough and fit in a 10 1/2- by 1-inch tart pan.
- Place a layer of baking beads in the tart shell and bake for 15 to 20 min. Remove the tart shell from the oven, remove the beads and brush the tart shell with the beaten egg. Return the shell to the oven and bake for 15 min.
- While the tart shell bakes, prepare the filling. Blanch the spinach, then drain it and press it between two plates to extract the water. Snip the cooked spinach with scissors into small pcs.
- In a large mixing bowl, combine the spinach, the remaining 8 egg yolks, the cream and the Parmesan. Season with the nutmeg, salt and pepper. (If you're unsure about the seasoning, cook a dab of the mix in a frying pan. But this should be perfect. Don't season more because too much nutmeg and pepper can create a soapy aftertaste.)
- Remove the tart shell from the oven, quickly shutting the door to preserve heat. Pour the filling into the shell. Place the tart on a middle rack in the oven. Reduce the heat to 300 degrees and cook for 25 min.
- Raise the heat to 350 degrees and cook for five more min. Be sure not to cook to firmness; the tart should have a slight jiggle when you remove it. Serve with an Orvietto or possibly Vouvray and a salad.
- This recipe yields 8 to 10 servings.
- Comments: Because the Large eggs, cream and cheese are the central ingredients and not simply bulk items, use only the best: European-style butter, fresh Large eggs from a farmers market, unprocessed raw cream and freshly grated, aged Parmesan.
- NOTES :This recipe is a signature dish of Jeremy Lee, chef of the Blueprint Cafe in London
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 10 servings | |
| Calories 221 | |
| Calories from Fat 200 | 90% |
| Total Fat 22.73g | 28% |
| Saturated Fat 14.02g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 219mg | 9% |
| Potassium 106mg | 3% |
| Total Carbs 1.37g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.2g | 0% |
| Protein 4.03g | 6% |
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