Spinach and Bacon Torta Salata

A flaky crust that crunches under the teeth, hiding a melting heart of spinach and cheese. The smell of golden bacon and nutmeg hits you right out of the oven.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 675
• Protein: 34 g
• Carbs: 34 g
• Fat: 43 g

Ingredients

• 1 piece Puff pastry ( rolled out )
• 500 g Spinach ( fresh and chopped )
• 250 g Fresh cheese ( drained )
• 3 piece Egg ( beaten )
• 150 g Plain lardons ( cooked )
• 50 g Parmesan cheese ( grated )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt

Instructions

1. Cooking the spinach

   Wilt the spinach in a hot pan. They must reduce completely and stop releasing water at the bottom of the pan to avoid soaking the pastry.

2. Browning the bacon

   Sear the bacon over high heat. They should be well-colored and crispy. Drain the excess fat.

3. Preparing the filling

   Mix the fresh cheese, eggs, parmesan, and nutmeg. Add the chopped spinach and bacon. The mixture should be thick and homogeneous.

4. Assembly and baking

   Spread the pastry in the mold, prick the bottom, and pour in the filling. Bake at 200°C. The pastry must be well-risen and the filling firm in the center.

Chef's tips

• Prick the bottom of the pastry well with a fork to prevent it from rising unevenly.
• If the spinach is still damp, squeeze it between your hands to extract all the juice.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to keep the pastry crispy.