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Large spinach, walnut and Roquefort tart


Ingredients:6 people
  • puff pastry
    300 g
  • fresh spinach
    1 kg
  • Roquefort
    120g
  • eggs
    4 (3 whole and 1 yolk)
  • walnut kernels
    30 g
  • Heavy cream
    100 g
  • butter
    20g
  • salt freshly ground pepper


Preparation:
  • Preparation time:30 minutes
  • Cooking time:20 minutes


Difficulty:[usr 1]

Wash and dry the spinach leaves. Melt them in the butter. In a bowl, whisk the 3 whole eggs with the fresh cream. Add the coarsely chopped walnut kernels and the crumbled Roquefort cheese. Salt (little) and pepper. Mix well.

Preheat the oven to th-7 (210°C).

Roll out the dough into a rectangle 20cm by 30cm. Cut strips on the sides to form the edges of the pie. Glaze them with egg yolk diluted in a little water. Arrange the well-drained spinach leaves on the bottom of the pastry. Spread the walnut and Roquefort mixture on top. Bake for 20 minutes. Leave 5 minutes in the oven off before tasting.

Large spinach, walnut and Roquefort tart