It's called Torta di spinacie accuighe in Switzerland. The small triangles of foil-wrapped, processed Gruyere and anchovies combine to give this spinach tart a savoury topping.
1 hour 10 minutes
shortcrust pastry made with 175 g / 6 oz flour
500 g / 1 lb fresh spinach
25 g / 1 oz butter
2 large eggs
90 ml / 6 tbs thin cream
3 triangles Petit Gruyere cheese
salt, pepper and nutmeg to taste
5-6 anchovy fillets
1- Roll out the pastry and use it to line a 20 cm / 8 in tin or deep tart plate.
2- Trim away any tough stalks from the spinach, wash the leaves in several changes of water and drain them well.
3- Heat the oven to 190 C / 375 F / gas 5. Melt the butter in a saucepan over low heat, add the spinach and cook it until it is very tender, 5-10 minutes, stirring occasionally.
4- Drain the spinach in a sieve, pressing out as much liquid as possible. Chop it finely, then spread it over the pastry-lined flan tin or tart plate.
5- Beat the eggs and cream together and season to taste with salt, pepper and nutmeg, but remember that the anchovies are salted. Spoon the mixture over the spinach. Cut each cheese triangle in half and arrange them alternately with the anchovies on top of the spinach filling.
6- Bake the tart in the centre of the oven for 30 minutes. Reduce the heat to 180 C/ 350 F/ gas 4 and continue cooking 10-15 minutes or until the filling is set and the pastry is crisp and golden.
- Serve this Yummy Spinach and anchovy tart hot or cold with a crisp green salad and dry white wine.
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