Puff pastry tart with spinach, spicy beans and eggs

This tart prepared with puff pastry 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.

Puff pastry tart with spinach, spicy beans and eggs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: first course, appetizer

Cuisine: vegetarian

Yield: for about 2 person(s)

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
https://foodohfood.it/en/second-course/eggs/847-puff-pastry-tart-with-spinach-spicy-beans-and-eggs

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 thet 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.

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.

Bottone per il sito foodohfood seguimi su pinterest

Puff pastry tart with spinach, spicy beans and eggs
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