Egg Tart

Knead dough from flour, salt, oil, water and egg (1), let rest 30 min.

Chop the defrosted spinach. Cut onions into cubes, fry with pine nuts in oil.

fry. Add Parmesan, spinach and cream cheese, season with salt, season with pepper.

Grease a tart springform pan, divide dough into 6 portions, roll out 4 of them thinly. Layer in the mold as follows: Bottom, bottom, ham, ham, bottom. Sprinkle parmesan on top.

Pour in spinach mixture, then press 6 indentations in the filling, slide a raw egg into each, sprinkle with Parmesan, roll out 5th piece of dough, cover cake with it.

Cut triangles out of 6th piece of dough for decoration and turn a rim. Brush cake with egg yolk-whipped cream mixture, sprinkle with pine nuts, bake in heated oven at 200 °C for about 50 minutes.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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