ROQUEFORT AND SPINACH TART
The magic of my Roquefort and spinach tart, where the earthy sweetness of spinach beautifully tempers the robust essence of Roquefort…
My Magnificent Roquefort and Spinach Tart
In the realm of culinary pleasures, few ingredients capture my heart quite like spinach. Its versatility knows no bounds, lending its presence to a multitude of dishes, be it cooked, raw, in juices, or even smoothies.
Allow me to extol the virtues of spinach, a verdant gem that has captivated food enthusiasts for centuries. With origins dating back to ancient Persia, spinach has traversed continents and cuisines, leaving an indelible mark on the world’s culinary repertoire. Its rich nutritional profile and adaptability have endeared it to cooks and health enthusiasts alike, making it a beloved ingredient in a myriad of preparations. In my Roquefort and spinach tart, spinach takes centre stage, its tender leaves imparting a green hue and a subtle sweetness that goes flawlessly with the robust nature of Roquefort.
Culinary Heaven
As the ingredients meld together within the crisp confines of the tart, an alchemy of aromas ensues. The distinct tang of Roquefort, a blue-veined cheese hailing from the charming village of Roquefort-sur-Soulzon in southern France, finds a delightful partner in the tender spinach leaves. With each bite, the sharpness of Roquefort is elegantly tamed by the spinach, resulting in a harmonious balance. Whether enjoyed warm, with the tart’s crust yielding to reveal a luscious filling, or enjoyed cold, each mouthful promises a delightful moment!
The Enigmatic Charms of Saint-Péray
For those seeking the perfect wine pairing with my roquefort and spinach tart, I recommend the Saint-Péray (White) from the Rhone Valley.
An enigmatic enclave tucked away in a corner of the Northern Rhône, Saint-Péray remains a relatively obscure appellation, known only to the most discerning of wine connoisseurs. Its petite size and modest reputation lend an air of exclusivity to the wines produced within its hallowed vineyards. This hidden treasure invites us to explore its offerings.
Notably, these low-acid dry whites unveil tasting notes of intense white fruit, with the likes of succulent peach and luscious apricot upon the palate. Their yellow straw appearance serves as a proof to the impeccable maturity of the grapes.
With their limpid and brilliant qualities, these wines captivate the eye. As the aromas cuddle the senses, notes of quince or pear intertwine with the delicate fragrance of white flowers.
Perfect Companion
I implore you, yes really, to accompany my exquisite roquefort and spinach tart with a refreshing side salad. The crispness of fresh greens, adorned with a tangy vinaigrette, will provide a nice counterpoint to the richness of the tart…
ROQUEFORT AND SPINACH TART
Ingredients
- 1 shortcrust pastry
- 400 g spinach frozen for me
- 10 cl crème fraîche
- 150 g roquefort
- 2 eggs
- A pinch nutmeg
- olive oil
Instructions
- Preheat your oven to 180 °C.
- Sizzle the spinach in a pan with a little bit of olive oil until the water evaporates.
- Roll out the pastry and line a pie baking dish.
- Prick all over with a fork both side of the pastry.
- Beat the eggs with the crème and nutmeg in a bowl.
- Pour the spinach all over the pie.
- Crumble the roquefort on top then pour the eggs mixture in.
- Put in the oven for 40 minutes.
- Enjoy warm or cold with a side salad!
Notes
