Spinach Tomato Tart with Pine Nuts

Ingredients

• 10 g yeast
• 1 pinch sugar
• 200 g Flour
• 2 tbsp olive oil
• Salt
• 400 g fresh spinach leaves
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Vegetable oil
• Salt
• pepper (ground)
• nutmeg
• 150 g cooked ham
• 100 g sheep cheese
• 30 g toasted pine nuts
• 5 eggs
• 150 ml whipping cream (at least 30% fat)
• 200 g Cherry tomatoes
• basil (for garnish)
• pine nuts (for garnish)

Instructions

1. 1.

   For the dough, mix yeast with 1 pinch of sugar and 2 tbsp lukewarm water. Stir in 2 tbsp flour. Add remaining flour to a bowl, create a well, pour yeast mixture into the center, lightly dust with flour, cover and let rise in a warm place for 30 minutes.

2. 2.

   Add ½ tsp salt and 2 tbsp olive oil to the flour, then gradually knead with about ¼ l lukewarm water until smooth. Knead on a board, return dough to bowl, cover and let rise for one hour until doubled.

3. 3.

   Preheat oven to 200°C (400°F) fan or conventional. Wash, dry, and spin spinach; peel and finely chop shallot and garlic, sauté in 2 tbsp hot oil until translucent. Add spinach, cook until wilted, season with salt, pepper, nutmeg. Transfer to a board, cool slightly, then roughly chop.

4. 4.

   Dice ham and crumble sheep cheese. Mix both with pine nuts into the spinach mixture. Whisk eggs with cream, add to spinach mix and stir. Knead dough again, roll thin on floured surface.

5. 5.

   Line a greased tart tin, press dough at edges. Spread spinach mixture, arrange washed cherry tomatoes on top. Bake in preheated oven for 25-30 minutes. Serve garnished with basil leaves and pine nuts if desired.