Pawaru-Grahmata

№ 11IX. nodaļa

Spinašu torte cietā mīklā

Spinach tart in a butter crust

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Spinnaschu torte zeetâ mihklâ.

Modernizētslpp. 369 · PDF 383
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Wash the spinach well and squeeze out as much water as you can.
  2. Put it in a wide pan with the wine and cook, stirring, until very soft, 5–8 minutes. Add the sugar, cinnamon, zest and butter and let it stew gently for 5 minutes more, until most of the liquid has gone. Leave to cool.
  3. For the crust, bring the butter and water to the boil in a saucepan. Take it off the heat and stir in the flour (and salt) a little at a time, using only as much as you need for a dough that can be rolled. Knead briefly until smooth and leave until cool enough to handle.
  4. Heat the oven to 200 °C. Roll out two thirds of the dough 4 mm thick and line a 22 cm tart tin, or shape a pastry case as in 09-000. Crimp or decorate the rim.
  5. Fill with the spinach. Roll out the rest of the dough thinly, 2–3 mm, and lay it on as a lid, pressing it onto the rim. Cut a small steam hole and brush with beaten egg (our additions).
  6. Bake for 15 minutes, then turn the oven down to 180 °C and bake for another 25 minutes, until golden.
  7. At the table, cut the lid open and squeeze the lemon juice over the filling.

Notes

What the book says vs. what we added

the book has the spinach washed, squeezed and cooked in white wine until very soft, then sugar, cinnamon, grated lemon peel and butter added and the whole stewed briefly over the embers and cooled. The crust is butter and water brought to the boil with fine flour stirred in, "not too much, just so that it can be rolled". It is made into a case with a decorated rim, filled, covered with a thin lid of the same dough and baked; when done, the lid is cut open and lemon juice squeezed in. The quantities, the steam hole, the egg glaze, temperatures and times are ours.

The crust

a version of the book's finer butter-and-water crust (09-000, dough 4), with the flour stirred into the boiling butter and water instead of the other way round. It is firmer than puff pastry, so the decorated rim keeps its shape.

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