Nut tartlet with gorgonzola and spinach
10 servings
120 minutes
Nut tartlet with gorgonzola and spinach is a refined dish that combines the rich flavors of Italian cheese and the freshness of greens. Brazilian cuisine is known for its boldness in combining ingredients, and this tartlet is a vivid example of such gastronomic play. The crispy dough made with milk and walnuts adds a light nutty note that harmoniously complements the creamy texture of gorgonzola. Sautéed spinach adds freshness and subtle spiciness, while the delicate egg filling binds all components together. These tartlets can be served as a warm appetizer or main dish, perfectly paired with a glass of white wine. Their rich, deeply balanced flavor will delight lovers of unusual culinary solutions.
1
Grind the nuts with milk using a mixer. Mix flour with 150 g of soft butter and a pinch of salt. Knead the dough with milk and nuts until smooth.
- Walnuts: 50 g
- Milk: 75 ml
- Wheat flour: 300 g
- Butter: 170 g
- Salt: to taste
2
Wrap the dough in plastic wrap and place it in the refrigerator for 1 hour.
3
Sauté the spinach in the remaining oil in the pan until soft. Add salt.
- Spinach: 500 g
- Butter: 170 g
- Salt: to taste
4
Beat the eggs with sour cream and a pinch of salt.
- Chicken egg: 2 pieces
- Sour cream 35%: 100 g
- Salt: to taste
5
Roll out the dough and cut out 10 disks with a diameter of 11 cm. Place them in tartlet molds (10 cm diameter). Add spinach at the bottom, pieces of gorgonzola, and cover with beaten eggs.
- Spinach: 500 g
- Gorgonzola cheese: 150 g
- Chicken egg: 2 pieces
- Sour cream 35%: 100 g
6
Bake at 180 degrees for 20 minutes. Serve hot or warm, sprinkled with pieces of walnuts on top (optional).
- Walnuts: 50 g