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Spinach and egg tart

  • 10 servings
  • 30 to 60 minutes
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  • 10 pastry trays* (see recipe)
  • 10 eggs
  • 1kg spinach
  • pepper and salt
  • 10 tbsp hollandaise sauce
  • 500g Parmesan cheese or mature cheese
  • 1,5kg Mediterranean Wedges


Heat up an egg for three minutes in a saucepan with warm water. Heat up a pastry tray briefly in the oven. Quickly stir-fry the spinach in a pan and season with salt and pepper. Remove the pastry tray from the oven, slice through the middle and put on a warm plate. Put a small amount of spinach in the middle of the plate. Place the bottom of the pastry tray on top. Then add some spinach and the egg. Place the pastry lid on top so that the egg is still visible. Garnish with flakes of cheese. Drizzle the hollandaise sauce around the dish.
Fry the Mediterranean Wedges for 3 to 4 minutes at 175°C and serve with the tart.

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