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Thermomix Tart with Spinach and Emmentaler



Are you waiting for last-minute guests? Would you like to surprise them with tasty appetizers? Here it is the recipe for a delicious tart with spinach and emmentaler...my mouth waters only if I say its name.

Basic ingredients for the filling are those ones everyone usually have in its own fridge/freezer: Spinach and Emmentaler Cheese (yes, that one we Italians used to call just "emmental"). For a tastier savour, I added some Lard slices...

The dough I used for this Tart, is the Shortcrust Pastry. I wish I had used the pizza dough, but there wasn't enough time for the leavening, because my guests were coming. So I made shortcrust pastry. Quick and yummy!

If you're looking for other recipes with Spinach, you can have a look to Spinach Meatballs and to Spinach and Mozzarella Vegetarian Balls.

Ingredients


For the Shortcrust Pastry
- 200 g of Flour
- 100 g of Soft Butter
- 60 g of Cold Water
- 1 Pinch of Salt


For the Filling
- 300 g of Emmentaler
- 150 g of Spinach
- 1 Egg
- 10 g of Parmesan Cheese (Parmigiano Reggiano)
- 4 Slices of Colonnata Lard


How to prepare the Spinach and Emmentaler Tart


Prepare the shortcrust pastry.

Put the ingredients in the Thermomix bowl in the following order: flour, butter, water and salt. 1 Min. Speed Dough Mode.

Wrap the pastry with a dishcloth and let it sit.

Meanwhile, prepare the filling.

Prepare the spinach.

You can cook them in the simmering basket or in the Varoma receptacle. Put 500 g of water and cook 15 Min. Temp. Varoma Speed 2. Put aside.

You can also cook them in a pan on a low flame without water and without cover until they are soft.

Put the emmentaler in the bowl and mince 3 Sec. Speed 7. Put aside.

Put the spinach in the bowl. 3 Sec. Speed 7.

Add the egg and the parmesan cheese. 10 Sec. Speed 3.

Add the minced emmentaler. 5 Sec. Speed 3.

Roll out the pastry until it is larger than the diameter of the tart tin and unroll the pastry on top of the tart tin.

Fill with the prepared mixture.

Put the lard slices on it.

Cover the rustic pizza with the excess pastry left on the rim of the tin.

Bake at 200°C for 20 Min.


My Advice


If you have enough time, you may use the pizza dough. It's lighter, because it doesn't involve butter.


Translated from the Italian recipe
Pizza Rustica Bimby con Spinaci e Emmentaler








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