Spinach and Bacon Torta Salata
Ingredients
- 1 pcPuff pastry (rolled out)
- 500 gSpinach (fresh and chopped)
- 250 gFresh cheese (drained)
- 3 pcEgg (beaten)
- 150 gPlain lardons (cooked)
- 50 gParmesan cheese (grated)
- 1 pinchNutmeg
- 1 pinchGray sea salt
Method
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.
- 1
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
Sear the bacon over high heat. They should be well-colored and crispy. Drain the excess fat.
- 3
Mix the fresh cheese, eggs, parmesan, and nutmeg. Add the chopped spinach and bacon. The mixture should be thick and homogeneous.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to keep the pastry crispy.
