Savory braided tart with spinach and cheese

Ingredients

• 500 g Fresh spinach (washed and stemmed)
• 1 c. à café Salt (fine salt)
• 0.5 c. à café Espelette pepper (or other pepper to taste)
• 2 gousses Garlic cloves (grated)
• 2 c. à soupe Chives (finely chopped)
• 100 g Gruyère cheese (or Cantal) (grated)
• 2 unités Egg (1 for the filling, 1 for the glaze)
• 100 g Pizza mozzarella (sliced, pre-drained)
• 1 sheet Puff pastry (rectangular, thawed)
• 1 c. à soupe Sesame seeds (black and white) (mix)

Instructions

1. Blanch the spinach

   Drop the spinach into a pot of boiling salted water and cook for 2 to 3 minutes until tender.

   Time: PT5M

   Temperature: 100°C

2. Shock

   Remove the spinach and immediately plunge them into a bowl of ice water for 2 minutes to stop the cooking.

   Time: PT2M

   Temperature: 0°C

3. Drain and press

   Drain the spinach in a colander then press them between your hands or with a clean kitchen towel to remove as much water as possible.

   Time: PT3M

4. Chop and season

   Slice the spinach into thin strips, add the salt, Espelette pepper, grated garlic, finely chopped chives and mix well.

   Time: PT4M

5. Incorporate cheese and egg

   Add the grated cheese and one egg, mix until you obtain a homogeneous filling.

   Time: PT2M

6. Prepare the puff pastry

   Unroll the puff pastry onto parchment paper, trim any excess dough from the edges.

   Time: PT4M

7. Place the filling and mozzarella

   Spread the filling in the center of the pastry in a rectangular shape, then lay the mozzarella slices on top.

   Time: PT2M

8. Cut the pastry into strips

   Using a knife, cut the pastry into diagonal strips about 2 cm wide.

   Time: PT4M

9. Braid the pastry around the filling

   Fold the top strip over the filling, then roll the side strips over each other forming a tight braid that encloses the filling.

   Time: PT4M

10. Brush with egg

    Beat the second egg and brush the entire surface of the tart with a kitchen brush.

    Time: PT1M

11. Sprinkle sesame seeds

    Scatter a mixture of black and white sesame seeds over the surface.

    Time: PT1M

12. Bake

    Place the tart on a parchment‑lined baking sheet and bake at 180°C for 38 minutes, until nicely golden.

    Time: PT38M

    Temperature: 180°C

13. Rest and serve

    Let the tart warm for 5 minutes before cutting into thick slices.

    Time: PT5M

Nutrition Facts

Calories

345

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh spinach: frozen spinach
• Instead of Espelette pepper: red pepper, chili flakes
• Instead of Garlic cloves: granulated garlic
• Instead of Chives: shallots
• Instead of Gruyère cheese (or Cantal): Emmental, cheddar
• Instead of Egg: egg replacer
• Instead of Pizza mozzarella: other meltable cheese
• Instead of Puff pastry: homemade puff pastry

Equipment Needed

• Saucepan
• Colander
• Large bowl
• Cutting board
• Chef's knife
• Grater
• Wooden spatula
• Pastry brush
• Baking sheet
• Parchment paper

Critical Steps — Do Not Skip

• Blanch and shock the spinach to retain color and remove excess water.
• Press the spinach to prevent the pastry from becoming soggy.
• Properly braid the pastry to enclose the filling and avoid leaks.
• Bake at 180°C until a golden crust is achieved.

Chef Tips from the Video

• Use very cold puff pastry to make braiding easier.
• Slightly sauté the spinach with a drizzle of olive oil before blanching for extra flavor.
• Sprinkle a little parmesan in addition to the sesame seeds for an even tastier crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Wrap well and freeze for up to 1 month (raw or baked tart).

Room temperature: Let cool to room temperature before refrigerating; do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the filling ahead of time and keep it chilled for 2 hours.
• Assemble the tart and refrigerate before baking.
• Unbaked tarts freeze very well; thaw before baking.