Ligurian Easter Tart with Spinach

Ingredients

• 300 g puff pastry (frozen)
• 600 g frozen spinach
• 1 bunch spring onions
• 1 tbsp butter
• 500 g layered cheese (10% fat) (or ricotta or quark with 20% fat)
• 100 g grated Parmesan
• 1 tsp dried marjoram
• 3 tbsp breadcrumbs
• iodized salt, freshly ground pepper
• 8 eggs (size S)
• 1 egg yolk
• 1 tbsp milk

Instructions

1. 1.

   Allow the puff pastry sheets to thaw individually while laying them side by side. Warm the frozen spinach in a pot over low heat. Meanwhile wash the spring onions and slice into fine rings. Heat butter and sauté the onion rings for 3 minutes, stirring, then set aside.

2. 2.

   Squeeze excess moisture from the cooled spinach with a cloth and chop finely. Mix the layered cheese, 75 g Parmesan, marjoram, breadcrumbs, spring onions, and spinach well. Season with iodized salt and pepper. Preheat oven to 200°C (fan 170°C), gas level 3. Spread two-thirds of the puff pastry overlapped on a floured surface into a round shape (~34 cm diameter). Place in a springform pan, lifting the edge over the rim.

3. 3.

   Spread the spinach mixture onto the dough and smooth. Press eight indentations with a tablespoon. Add beaten eggs. Sprinkle remaining Parmesan on top. Roll out the remaining puff pastry into a circle, cut a hole in the center. Place the dough over the tart and press edges together. Bake on the middle rack for 35 minutes. Whisk egg yolk and milk and brush the tart. Continue baking on the oven floor for another 20 minutes. Serve warm.