John Myers
Ingredients for 4 servings:
- 1 puff pastry (tart dough), homemade or ready-made
- 500 g spinach, chopped, fresh or frozen, thawed and very well squeezed
- 110 g Pecorino, freshly grated
- 200 g cream cheese
- 70 g olive oil
- 2 tbsp marjoram, dried
- 1 tbsp rosemary
- 4 sprigs of thyme
- 1 egg(s)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
according to a recipe from the 16th century
Preheat the oven to 220°C (top/bottom heat). Blanch fresh spinach briefly before cooking. Defrost frozen spinach and squeeze out all the water thoroughly. Heat the spinach with the herbs and simmer for about 5 minutes. Then remove from the heat and mix with cream cheese, grated pecorino, and olive oil. Season with salt and pepper if desired. Roll out the dough so that it can line the bottom of a tart dish and also has a lid. Line the tart dish with the dough and brush it with egg yolk. Pour the filling into the tart dish and place the lid on top. Press the lid firmly around the edges and also brush with egg yolk. Bake for 35 minutes. Depending on your oven, cover with aluminum foil halfway through the cooking time. I also mixed peas into the filling. You can also mix an egg into the filling; this will make the tart a little firmer.
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