Tarta de Verduras

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Grease and lightly flour a 20 cm tart tin or small pie dish. Keeping the butter cold helps the crust stay short and flaky.

2. 2

   Make the masa: rub the plain flour, cold unsalted butter, diced, and fine salt together with your fingertips until the mixture looks like coarse crumbs. Mix in the egg yolk, then add just enough cold water to bring it together into a smooth dough without overworking it.

3. 3

   Roll the dough between sheets of baking paper to about 3 mm thick and line the tart tin. Press it well into the corners, trim the edge, and prick the base with a fork. Chill it briefly in the freezer for 5 minutes so it holds its shape in the oven.

4. 4

   Blind-bake the crust for 12 minutes, until the edges look set and just barely blonde. If the base puffs, prick it again quickly with a fork.

5. 5

   Meanwhile, heat the olive oil in a frying pan over medium heat. Cook the onion, finely diced with a pinch of the fine salt for 5-6 minutes until soft and translucent, not browned, to keep the filling sweet and delicate.

6. 6

   Add the fresh spinach, roughly chopped and cook for 2-3 minutes until wilted and any excess moisture has evaporated. Stir in the sweet corn kernels, drained, then remove from the heat and let the mixture cool for 2 minutes; a drier filling prevents a soggy tart.

7. 7

   In a bowl, beat the eggs with the cream cheese, grated semi-hard cheese, remaining fine salt, black pepper, and ground nutmeg until mostly smooth. Fold in the warm spinach and corn mixture.

8. 8

   Pour the filling into the pre-baked crust and level the top. Bake at 200°C for 18 minutes, or until the center is just set, the top is lightly golden, and a knife inserted near the middle comes out mostly clean.

9. 9

   Rest the tart for 5 minutes before unmoulding and slicing. This brief rest helps the filling firm up for neat portions. Serve warm.

Nutrition per serving

Notes

• •If using frozen spinach, thaw it fully and squeeze out as much water as possible before cooking.
• •A mild Argentinian-style semi-hard cheese works well, but mozzarella or young gouda can substitute.
• •Serve with a tomato salad or roasted peppers for a typical light lunch or supper.

Background