Spinach and Feta Tart

Ingredients

• 300 g flour
• 1 pinch salt
• 0.5 cube fresh yeast (21 g)
• 1 tsp sugar
• flour (for the work surface)
• 500 g fresh leaf spinach
• 1 Garlic clove
• 1 Shallot
• 2 tbsp butter
• 150 g Feta
• 4 eggs
• 150 g crème fraîche
• 250 ml Whipping Cream
• Salt
• pepper (from grinder)
• Nutmeg (freshly grated)
• 50 g walnut kernels
• butter (for parchment paper)

Instructions

1. 1.

   Mix flour and salt in a bowl, create a well in the center, crumble in the yeast and stir with 50 ml lukewarm water and sugar until smooth. Dust with flour on the edges and cover; let rise at a warm spot for about 15 minutes. Add ~100 ml lukewarm water to the pre‑mix and knead by hand or with an electric mixer until a smooth dough that lifts from the bowl. Add more flour or water if needed, then cover and let rise another 45 minutes.

2. 2.

   Preheat the oven to 200 °C (Oven + fan).

3. 3.

   Wash, trim, dry, and roughly chop the spinach. Peel and finely mince the garlic and shallot; sauté in a pot with melted butter until translucent. Add the spinach, allow it to wilt, evaporate liquid, then remove from heat.

4. 4.

   Cube the feta. Whisk eggs with crème fraîche and whipping cream, seasoning heavily with salt, pepper, and nutmeg.

5. 5.

   Roll out the dough on a floured surface slightly larger than the pan; line a springform pan with parchment paper using the dough, letting edges overlap slightly.

6. 6.

   Prick the base with a fork several times, spread spinach over it, pour the custard mixture on top, gently shake the pan to distribute evenly. Sprinkle walnuts and feta on top, then tap the dough edge lightly into place.

7. 7.

   Bake in the preheated oven for about 40 minutes; cover the surface with buttered parchment paper if it browns too quickly.

8. 8.

   Remove the finished tart from the oven and serve warm.