Dinner party or a casual Sunday brunch, this tart is perfect for any occasion. This is a great vegetarian main course that can also be an amazing picking treat or leftover lunch. Beautiful flavour combination and colours will make everyone want more.
- 6-8 cups fresh spinach
- small bunch of scallions
- 1 small onion
- 200g mascarpone
- 100g Roquefort cheese
- 1 tbs butter, softened
- 3 eggs
- 300ml sour cream
- some cayenne pepper and black pepper
- 150g all purpose flour
- 85g of butter
- some salt and pepper
- some water
Start with making the tart base. Add flour to a bowl. Sprinkle some salt and pepper over it and mix it well. Add softened butter and 2-3 tbs of water until all the ingredients are incorporated. Form a ball, cover with cling foil and put it into refrigerator for about an hour. You can skip this step if you're in a hurry or you can buy a ready base as well.
Chop the onion and cook until translucent. Add the spinach and cook until wilted.
In a blender, add eggs, mascarpone, Roquefort and spices and blend. Add scallions and pulse another few times.
Roll out the pastry and transfer to a baking sheet. Bake for 10 minutes in 190C / 375F.
Take the tart out of the oven. Fill with spinach and onion, and cover with the cheese filling. Bake for about 30-35min. Serve warm or cold.