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Oyster And Spinach Tart

Gadget.Cook's picture
  Baked tart shell 1 (20 Cm, Made With Pate Brisee)
  Shallots 3
  Butter 30 Gram
  Spinach/Silver beet leaves 250 Gram
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Oysters 6 Dozen
  Eggs 2
  Fresh cream 1 Cup (16 tbs)
  Swiss cheese 30 Gram, grated

Preheat the oven to 190°C (375°F).
Roughly chop the shallots and saute lightly in the butter.
Add the spinach or silverbeet leaves and cook over moderate heat for 5 minutes.
Add the nutmeg and the seasoning.
Place in the work bowl and process until roughly cut.
Spread the spinach and shallots onto the pastry shell.
In the work bowl, using the steel blade, beat the eggs and cream and season with salt and black pepper.
Arrange the oysters on top of the spinach and pour the egg and cream mixture on top.
In the work bowl, using the grating disc, grate the cheese.
Sprinkle the cheese onto the tart and dot it with small pieces of butter.
Bake for 20-30 minutes, until the egg-cream mixture sets and the surface is golden brown.

Recipe Summary

Side Dish

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