THANK YOU! Five or less ingredients #5

First of all I would like to thank you all who voted for my recipe in Best Cabbage Recipe competition. My cabbage & mushrooms pasties won and I have £200 to spend in any UK restaurant of my choice. I decided to dine at The Kitchin, awarded one Michelin star in 2007. Currently I am awaiting a confirmation as the when I can book a table. I do not know if I have to say how happy I am; again I would love to thank you all - you have gave me a perfect gift for my upcoming birthday. Obviously I will write about the whole experience on my blog.

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Previously in this series:

#1 Series rules and pork stir fry in caramel sauce

#2 Salmon baked with fennel and black olives

#3 Tagliatelle with courgettes & sun blushed tomatoes

#4 Avocado & blue cheese bites



Today we are back to Five or less ingredients series. Accordingly to series rules (that you can find in the first post of this series) I have excluded salt and pepper from the list of ingredients. I have seen similar recipe in one of the recent Good Food magazine, however I did not have all of the ingredients and I realised that tart that I have made actually fits in this series. You can fit 4 eggs in, I made it with 2 and served 2, for lunch.


Spinach and egg tart

serves 2-4

400g fresh spinach, roughly chopped
2 tsp olive oil (I used garlic infused)
some freshly grated nutmeg
375 rolled puff pastry
2-4 eggs
salt
freshly ground black pepper


Heat the oven to 180 C (fan).

Place the rolled puff pastry on a baking tray lined with baking paper and fold it's edges onto itself making a kind of overlap, about 1.5cm wide. Cover the edges with pieces of kitchen foil and pierce middle of the pastry with fork few times. Place in the oven and bake for about 10 minutes.

Fry the spinach in the oil until wilted. Season with salt, pepper and nutmeg.

Remove the pastry from the oven, uncover the edges and beat the middle with a wooden spoon if it puffed too much. Transfer the spinach onto the pastry leaving some space for eggs. Crack one egg in each space, season with salt, pepper and bake for about 10 minutes.

Remove from the oven, divide into portions and serve immediately.