Bakehouse · Mediterranean
Rustic Spinach Tart with a Baked Egg
A nutty whole wheat crust holds a bed of garlicky greens softened with a little ricotta, and a single egg bakes right in the middle. Break the jammy yolk over the spinach and you have a satisfying lunch for two.
Test kitchen note: Make a snug well in the greens with the back of a spoon before adding the egg, so the white stays in the center instead of running.
Method 6 steps
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Rub the butter into both flours and the salt until crumbly, then add ice water until the dough holds together. Chill 20 minutes.
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Roll the dough into a 9 inch round and press it into a 7 inch tart ring or pan, letting the edges stand up rustically. Prick the base and bake at 400F for 12 minutes.
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Cook the garlic in olive oil for 1 minute, add the spinach and stir until wilted. Drain well, season with salt and mix with the ricotta and parmesan.
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Spread the greens in the partly baked crust and press a well into the center.
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Crack the egg into the well and bake 15 to 18 minutes more, until the white is set but the yolk still glossy.
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Scatter torn basil over the top and cut into halves to serve.
That is the whole pie. Enjoy every slice.
Pairs well with
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