This recipe is totally french but we deeply love it in Greece! It looks like the greek spinach pie but is not covered with fyllo while it owes its character at the combination of cream fresh and eggs.
Dough for the tart
325 gr. flour
175 gr. butter into small pieces
30 gr. cold water
1 pinch salt
1 pinch sugar
Beat flour, butter, salt and sugar in the mixer. Add the eggs and water and beat until a you have smooth dough. Give the dough a flat shape using your hands and wrap well with fling film. Let it rest in the refrigerator for at least one hour before you use it. Open with a rolling pin until it forms a round thick dough. Alternatively you may open the dough into the tart pan using your fingers. Grease and flour a tart pan, lay the dough and make sure it goes everywhere at all points. Cut the dough over the side walls of the tart. The dough is now ready to bake.
Cover the surface of the dough with baking paper and beans so that it does not rise in the oven. Bake at 170°C for 15 minutes, remove from the oven, remove the beans and bake for another 10 minutes, until it gets a nice golden color.
Tip: If you do a double dose you can leave it in the freezer for 1 month.
For the filling
1 kg spinach
15 slices bacon (about 200 gr.)
200 gr. grated gruyere
2 green onions, chopped
300 ml cream fresh
Freshly ground pepper
In a large saucepan wilt the spinach.
In a nonstick skillet sauté the bacon, without any butter or oil. Add the chopped onions and let them get a nice color. In a large bowl, beat the eggs with the cream and 100g of the grated cheese. Then add the spinach, bacon and scallions and finally add salt and pepper to our taste.
Bake in preheated oven at 180°C for 40 minutes. Αt the last 15 minutes, add more of the remaining grated cheese.
To ensure that your tart is ready put a knife in the center, as we do in cakes. If it comes out clean it is ready.
Serve With Love