Macaroni Spinach Tart
According to Michelin star chefs and experienced home cooks alike, the secret of good Italian dishes is esagera — put more of everything in — and that's exactly what you'll get with this recipe!
Equipment
- Quiche tin
Ingredients
- 200 g macaroni
- 225 g flour for the pie crust
- 85 g butter softened, for the pie crust
- 85 g cream cheese for the pie crust
- 1 egg yolk for the pie crust
- 1 pinch salt for the pie crust
- 400 g fresh spinach
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 140 g gorgonzola for the sauce
- 3 eggs for the sauce
- 180 ml milk for the sauce
- 90 ml heavy cream for the sauce
- 1 pinch salt for the sauce
- 1 pinch pepper for the sauce
- 1 pinch nutmeg for the sauce
Instructions
- Boil the macaroni in salted water and leave it to dry. Now prepare the pie crust by kneading all the ingredients for it by hand and then rolling it out. Place the pie crust in a quiche tin. Cut away any excess dough.
- Sweat the onions and garlic in a pot containing olive oil. Add the spinach and steam it for around 5 minutes. Be sure to stir the spinach now and again so that it doesn't burn.
- Puree the ingredients for the sauce in a bowl. You can be generous when seasoning.
- Layer the tart by placing a layer of macaroni on top of the dough. Pour on a ladleful of sauce on top before adding half of the spinach. Next, add another layer of macaroni with more sauce and the rest of the spinach.
- To finish, add another layer of macaroni with sauce. Bake the tart at 360°F in a convection oven for 45 minutes.
