Spinach Cake

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 1 kg spinach
• 0.5 bunch Parsley
• basil (½ bunch each)
• borscht (½ bunch each)
• 1 tbsp thyme leaves
• 2 shallots
• 100 g Ricotta
• 100 ml whipping cream
• 50 g Parmesan (freshly grated)
• Salt
• pepper (ground)
• 12 Cherry tomatoes

Instructions

1. 1.

   Sift flour onto the work surface, mix with salt and create a well in the center. Cut cold butter into small pieces, distribute around the well, add egg to the center and use a knife to cut through all ingredients until small dough crumbs form, then quickly knead by hand into dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Peel and finely chop shallots.

3. 3.

   Wash, rinse, dry spinach and herbs, then finely chop.

4. 4.

   Combine spinach, herbs, and shallots; season with salt and pepper.

5. 5.

   Brush tart pan with oil.

6. 6.

   Roll out dough on floured surface and line the pan, forming a rim. Fill slightly with spinach mixture, then press 12 indentations near the edge with a spoon. Place cherry tomatoes in indentations and fill remaining spaces with spinach mix. Mix ricotta with cream, pour over spinach, and sprinkle cheese.

7. 7.

   Bake in preheated oven at 200°C for about 1 hour. Serve warm or cold.