This tart for me is reminiscent of Tuscany. Not only because it’s rich, comforting but also because the Tuscan fennel salami la finocchiona plays a part in the recipe.
It works perfectly as part of an autumnal and wintery antipasto but it is more then enough for a main meal.
When available I encourage you to use Swiss chard instead of spinach. It’s earthy flavour lends itself extremely well to this rustic tart.
Ingredients for one tart:
Start with blind baking the puff pastry.
Roll out the puff pastry (I used a shop bought one) onto the baking parchment and fit it into a round baking tray of 26cm in diameter. There should be some extra pastry around the margins of the tray that it is best to fold gently towards the inside, creating a nice little edge that prevents the filling from overspilling.
Prick the pastry with a fork and bake in the preheated oven at 180 C (temperature for a non fan assisted oven, otherwise set the temperature to 165-170 C) for around 15 minutes. The pastry should become light golden in colour.
Set aside and wait until it cools down.
In the meantime wash the spinach leaves, remove any hard stems.
Wilt the leaves in a hot pan, which should take just a couple of minutes or so. When the spinach leaves have cooled down, squeeze them gently in your hands of the excess of water.
In a bowl whisk the eggs with the cream.
Season with some salt, pepper and nutmeg.
Stir in the grated parmesan, roughly chopped spinach and cubed salami.
Pour the filling into the pastry case and bake immediately for about 20-25 minutes.
Serve warm or at room temperature.