Ingredients
| 260 g Nomix gluten-free flour 40 g fine corn or buckwheat flour 120 g butter 1 small egg 90 ml(g) milk 6 g baking powder some salt (ca. 3g) |
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| Spinach filling: |
| 2 cloves garlic |
| ca. 300 g leafy spinach |
| 3 eggs |
| 100 g sour cream |
| grated cheese |
| 100 g Black Forrest ham |
| salt |
| pepper |
| olive oil |
How to prepare
Mix the powdery ingredients and knead them with the remaining ones. You will get a supple dough (similar to Linzer dough). Let it stand for about 20 minutes. You can also wrap it and store it in the fridge for up to 2 days. You can press the dough into the form or roll it flat and press into the form using a rolling pin. Arrange the dough so that the edges correspond with the form edges. Poke the dough slightly using a fork. You can weigh the dough with beans resting on a sheet of baking paper for it to retain shape. Blind bake it in an oven for about 15 minutes at 180°C.
Slice the two cloves of garlic and sauté on a frying pan using olive oil. Add the freshly torn leafy spinach (you can also use frozen) and stew for a while. Whip 3 eggs, 100 ml of sour cream and grated cheese in a bowl. Add the stewed spinach which has cooled off and season with salt and pepper. Fry the Black Forrest ham dices slightly on a pan and spread across the dough. Pour the prepared spinach mix into the blind baked tart dough and sprinkle with cheese on top (ideally parmesan). Smear the dough edges with whipped egg. Bake for about 20-25 minutes at 180°C.
