Summer tart with spinach, beaufort and comté cheese
By Camille , blog Gourmandises de Camille

Ingredients
- For the pastry: (with a dough mixer)
- 50g butter (to lighten the batter) otherwise 75gr
- 150g flour
- 1/2 teaspoon salt
- 50g of warm water
- For the filling:
- 1.2 kg fresh spinach
- 45g grated Comté
- 45g grated Beaufort
- 4 tbsp creme fraiche or soya cream
- 3 eggs
- Salt and pepper
- A pinch of nutmeg
Details
servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 35mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven to 200°C. Wash and stem the spinach and cook it in a pan of hot water. It's best to cook the spinach in three separate quantities, transferring it each time into a colander to let it drain. Raw spinach is very bulky, but when cooked the volume will reduce quite a lot.
Step 2
In a food processor, mix together the eggs, grated comté, beaufort, creme fraiche, salt, pepper, nutmeg.
Step 3
Squeeze the spinach to drain all the remaining water.
Step 4
Add the spinach to the food processor and mix the whole for 30 seconds until smooth.
Step 5
Roll out the pastry onto baking paper, place in a flan tin and garnish with the filling.
Step 6
Bake for 35/40 mins at 200°C. Serve with a side salad. The tart can be eaten either hot or cold and can be prepared the night before.
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