Spinach, Walnut, and Roquefort Tart: Elegant Recipe for 6

Ingredients (Serves 6)

• 300 g puff pastry
• 1 kg fresh spinach
• 120 g Roquefort cheese
• 4 eggs (3 whole and 1 yolk)
• 30 g walnut kernels
• 100 g heavy cream
• 20 g butter
• Salt and freshly ground pepper, to taste

Preparation Time

• Prep: 30 minutes
• Cook: 20 minutes

Difficulty: Easy

1. Wash and thoroughly dry the spinach leaves. Melt the butter in a large pan over medium heat and wilt the spinach until softened. Drain excess liquid well.
2. In a mixing bowl, whisk the 3 whole eggs with the heavy cream. Fold in the coarsely chopped walnut kernels and crumbled Roquefort cheese. Season lightly with salt and freshly ground pepper. Mix until well combined.
3. Preheat the oven to 210°C (425°F).
4. Roll out the puff pastry into a 20 cm x 30 cm rectangle. Cut strips from the edges to form raised borders. Brush the borders with the egg yolk diluted in a splash of water.
5. Arrange the well-drained spinach over the base of the pastry. Spread the walnut-Roquefort mixture evenly on top.
6. Bake for 20 minutes. Turn off the oven and let the tart rest inside for 5 minutes before serving.