Preparation : 15 minutes / Cooking : 40 minutes
- 1 shortcrust pastry (commercially available)
- 500 g spinach
- 1 tablespoon of olive oil
- 1 clove of garlic
- 2 shallots
- 1 bunch of each of these herbs: chervil, parsley, spring onion and marjoram
- 50 g pine nuts
- 2 eggs
- 1 tablespoon of heavy cream
- 40 g of gyokuro tea (leaves already used in infusion, approximately 7 g of dry leaves)
- Salt, freshly ground pepper
FOR DRESSAGE
- Olive oil or sencha oil
Preheat the oven to 180°C (th.6). Remove the ribs and stems from the spinach. Heat the olive oil in a pan and sauté the spinach for about 10 minutes. Drain well. Take 200 g and roughly chop them.
Peel and slice the garlic and shallots. Chop all the herbs and mix with the spinach, garlic, shallots, pine nuts, eggs, cream and gyokuro leaves. Salt, pepper.
Lower the dough into a tart mold, pour the mixture into it. Bake for about 30 minutes.
Cut the tart into pieces and arrange on plates with herbs seasoned with a little olive oil or sencha tea oil (see the recipe for salad of young shoots, vinaigrette with sencha tea and sweet onion ) .
Tip: You can replace the herbs in the salad with those of your choice.