If you’re looking for a satisfying vegetarian option which pleases all your family or guests, you surely are at the right place. This tart not only is buttery but also packed with brocciu and nicely toasted pine nuts, what else would you need? With this recipe, you also found a perfect way to implement spinach in meals which will seduce the youngest !
You surely are about to ask yourself why I call it a tart rather than a quiche? In fact a lot of people consider tarts to be sweet and quiche savoury, or think that tarts always have a pastry shell while it can be omitted in a quiche. Well, not expanding too much on technicalities, a quiche usually requires a mix of eggs/milk/cream which make the ingredients stick together; when a tart doesn’t need to have such a liquid preparation to fill it up. It generally uses dryer ingredients and avoids milk and cream.
I really enjoy making tarts or quiche at home as it’s very adaptable to your cravings and such an easy vegetarian option. They are so convenient as they can usually be prepared ahead, particularly the pastry shell which is even better and way easier to mould after a night refrigerated. Tarts can be served at any meal, from breakfast to brunch or dinner, they always are a good choice.
Brocciu and spinach is one of the best combination I’ve tried so far in terms of savoury tarts, it’s full of flavours and nutrients which I’ll never get tired of! It’s great for spring/summer season and can be served hot, warm or cold – but I’d say warm is the best 🙂
RECIPE serves 4
Prep time: 50 minutes Cook time: 1 hour Chill time: overnight (optional)
You will need:
Pastry shell ingredients
- 250g flour (T55)
- 1 egg
- 75g butter
- 50g room temperature water
- Pinch of salt
- 600g spinach
- 350g brocciu
- 3 eggs
- 1 garlic clove
- Olive oil
- A handful pine nuts
- Grated parmesan
- Salt and pepper to taste
Step 1 – Pastry shell
Start making the pastry shell: in a bowl put the flour and salt together, then add the egg and combine.
Cut the butter in small pieces and add it, then incorporate as you would for a crumble, it will turn into a kind of powder. Make sure there is no real piece of butter left.
Add the water and kneed the dough. Then use the palm of your hand to kneed more, this is an important step to remove get rid of its granulated texture. You should end up with a homogeneous and elastic dough. If prepared ahead, store the dough in the fridge with a plastic wrap.
Rub some butter in your mould and sprinkle flour over it to coat it. Using a rolling pin, stretch the dough until large enough and place into the mould. Using a fork, make small wholes all over the dough. Pre cook for 17 minutes at 180°C.
Step 2 – Tart filling
Wash the spinach and dry them well. Cut the garlic clove.
Put the pine nuts to toast in your oven for about 10 minutes until golden brown.
In a pan, put some olive oil, then cook the garlic and spinach together with salt and pepper. When cooked, drain the spinach really well using a strainer. Do not hesitate to press the spinach with a spoon to remove as much water as you can.
In a bowl, whisk the brocciu energetically, then add the eggs and combine. Add the spinach and pine nuts, stir in. Adjust seasoning to taste if necessary.
Pour the preparation in the pre cooked pastry shell and sprinkle some grated parmesan on top of it. Place in the oven for about 40 minutes.