Creamy spinach tartlets topped with poached eggs and easy Hollandaise. Yum!
- Makes : 6 |
- Difficulty: moderate
- Prep Time : 60 mins |
- Cook Time : 40 mins
250 g flour
110 g butter, chilled
6 Tbsp (90 ml) cold water
350 ml cream
freshly milled black pepper and course sea salt
3 large egg yolks
1 Tbsp (15 ml) lemon juice
½ tsp (2.5 ml) salt
1 Tbsp (15 ml) vinegar
6 large eggs
microgreens, for serving
Preheat the oven to 180 °C. Prepare six 10 cm loose-bottomed tart pans.
Place the flour, salt and butter into a food processor and pulse together until it resembles breadcrumbs. While the motor is running, slowly add the water until the dough comes together. Remove the dough and press it into a flat disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Once rested, roll the pastry out on a lightly floured surface to about 2 mm thick. Cut out rounds big enough to line the tart pans. Gently press the pastry into the tart pans and trim the edges to about 2 mm above the tart shells. Place in the fridge to rest for another 30 minutes. Take them out of the fridge and line the tart pans with baking paper and beans and bake blind for 10 minutes. Remove the baking paper and beans and bake for a further 5 minutes.
Place the baby spinach in a bowl and pour boiling water over it. Leave to stand for 1 minute, drain and run under cold water to refresh. Squeeze out any excess liquid. Divide the spinach between the tarts. Mix the cream and eggs together and season with salt and pepper. Pour the cream mixture into the tarts. Bake for 30–35 minutes, or until the cream mixture has set.
While the tarts are cooking, make the Hollandaise sauce. Melt the butter until it just starts to bubble. Place the egg yolks and lemon juice in a food processor and whizz for 1 minute. While the motor is running, pour in the hot butter. Turn the motor off as soon as all the butter has been added.
Bring the water to a boil in a pot and add the salt and vinegar. Turn the heat off and swirl the water with a spoon. Carefully drop an egg into the centre of the swirl. Cook for 5 minutes or to your liking. Repeat with the rest of the eggs, bringing the water back to the boil each time.
Top each tart with a poached egg, drizzle with Hollandaise sauce and a sprinkle of micro-greens.