Puff pastry tart with spinach, spicy beans and eggs
This puff pastry tart is easy to make and rich in flavor. Spinach, spicy beans and baked eggs creates an unique and super fragrant dish. It also can be served sliced as a hot appetizer.
Vegetarian lunch idea: puff pastry tart with spinach, spicy beans and eggs.
Ingredients
- 3 big eggs or 4 small ones
- 2 tbsp olive oil
- 1 garlic clove
- 1 twig of fresh rosemary
- 10 leaves of fresh sage
- 1 can cannellini beans
- salt and pepper to taste
- 0.25 cup water
- 0.5 tsp (or to taste) chili powder
- 180 g frozen spinach
- 60 g cream cheese
- 1 tsp olive oil
- 1 garlic clove
- salt and pepper to taste
- chili flakes for garnish (optional)
- 1 round sheet of puff pastry
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Puff pastry tart with spinach, spicy beans and eggs
Heat oil in a pan. Add a whole clove of garlic, roughly chopped sage leaves and a sprig of rosemary. As soon as the garlic begins to turn golden add canellini beans (previously rinsed), a 1/4 cups of water, a pinch of salt and pepper and ground chili peppers (I used 1/2 teaspoon). Cook over medium – low heat for about 5 minutes until the water reduces and the beans become fragrant.
Transfer beans into a bowl. In the pan that you cooked your beans now add frozen spinach and garlic from the beans. Add salt and pepper and if necessary add more oil, cover with lid and cook over medium – low heat until your spinach is completely thawed and cooked (about 10 minutes). Turn off the heat and set aside.
Mix cream cheese with olive oil, a pinch of salt and pepper and crushed garlic in a small bowl or cup.
Roll out puff pastry on a baking tray covered with baking paper. Spread the cream cheese leaving about 2 cm of cream cheese free edge.
The baking
Bake in preheated static oven at 200 °C for 10 minutes. During this time if your puff pastry rise in the center creating a dome, prick it with a sharp knife to release accumulated hot air.
After about 10 minutes, turn up the temperature to 220 °C, being careful not to burn yourself, remove the pan from the oven. Add half of the prepared spicy beans, spinach and again beans. Using a spoon, create empty spaces in for your eggs. Being careful not to break the yolk add your eggs. Brush the edge of puff pastry with some milk if you want to give it some extra color.
Bake again at 220 °C for another 8 – 10 minutes (depending on the size of your eggs) leaving the yolk soft and creamy. Remove from the oven, add chili pepper flakes to taste and serve immediately.
lot of love. B.
p.s. If you love puff pastry tarts that you can use as an appetizer check my Puff pastry slices with caramelized onions, mushrooms and feta.
