Herb tart
Instructions
Thawed spinach over low heat in a saucepan.
Wash the watercress, Escarole, parsley; drain them and chop them finely.
Melt the butter in a saucepan, flour spolveratelo and stir for a minute; bathed with milk and bring to a boil without ceasing to stir.
Cook for 5 minutes then turn sweet focus.
Add eggs and cheese, add salt and pepper.
Heat the oven to 200° c (thermostat 6).
When the spinach is defrosted, add other herbs, stir and cook for five minutes.
Add the herbs to the sauce.
Pour in pie and bake for thirty minutes.
Served hot or cold.
Ingredients and dosing for 4 persons
- 1 escarole salad
- 500 g of frozen spinach
- 1/2 bunch of watercress
- 1 sprig of parsley
- 40 g of butter
- 40 g of flour
- 40 cl of milk
- 100 g of grated gruyere cheese
- 2 eggs
- 1 bottom of dough brisée (22 cm diameter)
- Salt
- Pepper