Tart filled with spinach and egg
Tart filled with spinach and egg Serves 4
4 eggs
White vinegar
4-5 small zucchini cut into shape spirtoxylou
1 clove garlic, finely chopped
A little olive oil
Dried thyme
Salt
4-5 fresh basil leaves
4 ready-baked tarts
Materials for the spinach mousse
200 g parboiled spinach
30 grams of fresh purslane leaves
1 egg yolk
Salt
Pepper
Some water
4 cubes butter
fresh parsley leaves for decoration
Posarete the avga.S, put a pot of water to boil with a little white vinegar and salt.
Just boil water, add one, the eggs in a pot, waiting each time to tighten (allow for each egg 2-2 ½ minutes).
Put them in a bowl of cold water and ice to cool afinetee. Then put them on a plate with paper towel to grab the water.
Cut the ends of the zucchini, cut into strips and then chop (if you want, add zucchini instead of eggplant). The aside.
In a small ramekin put 2-3 tablespoons of olive oil. Stir in the chopped zucchini and cook for 1 ½ -2 minutes. Stir in the chopped garlic, a pinch of thyme and basil leaves. Stir, cook for a further minute. and let the zucchini to wait
Prepare the spinach puree: Place the parboiled spinach in a blender and hit puree until it is. Stir in 2-3 tablespoons of water until the mixture to get a smooth texture. Put the mixture in double boiler. Stir in egg yolk and beat again until mixture is fluffy. Stir in the butter, stirring continuously, add salt, pepper.
Divide the zucchini into 4 pieces ready baked pies. Place over the posarismeno egg and pour over the spinach puree. |
