Nigella Galbani Mozzarella Egg and Spinach Tart

This delicious and easy Nigella Galbani Mozzarella Egg and Spinach Tart is perfect for a quick, nutritious meal. With a creamy spinach filling and melted mozzarella on a flaky pastry crust, it’s both comforting and elegant. You can easily customize it with pantry staples, making it a versatile dish for any occasion.

Ingredients Needed:

• 250 grams Galbani mozzarella
• 300 grams spinach
• 1 ready-rolled shortcrust pastry
• 50 grams grated Parmesan cheese
• 1 egg
• olive oil
• salt
• pepper

How To Make Galbani Mozzarella Egg and Spinach Tart?

1. Preheat the oven and blind bake the pastry: Preheat the oven to 190°C. Line a springform pie tin with the pastry, cover with baking paper, and fill with baking weights. Bake for 15 minutes, then set aside.
2. Cook and drain the spinach: Wilt the spinach in a non-stick pan, then drain and squeeze out all excess water.
3. Mix the spinach filling: Mash 125g mozzarella and mix it with the spinach, Parmesan, olive oil, salt, and pepper.
4. Layer the tart: Slice the remaining mozzarella and layer it on the pastry base. Add the spinach mixture on top.
5. Bake the tart: Reduce the oven to 140°C. Bake the tart for 10-12 minutes.
6. Add the egg and finish: Crack an egg on top and bake for another 4-5 minutes until the egg is set.

Recipe Tips:

• Squeeze the spinach well: Make sure to remove all the water from the spinach after cooking, or the tart will become soggy.
• Blind bake properly: Don’t skip blind baking the pastry; this step keeps the crust crisp and prevents it from becoming soft.
• Use fresh mozzarella: Fresh Galbani mozzarella melts better and gives a creamier texture.
• Add the egg at the right time: Crack the egg on top towards the end of baking to keep it soft and slightly runny.
• Let the tart rest: Allow the tart to cool slightly before slicing so it holds its shape and doesn’t fall apart.

How To Store Leftovers?

• Refrigerate: Cool the tart to room temperature, then place it in an airtight container and refrigerate for up to 3 days.
• Freeze: Wrap the cooled tart in cling film and foil. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 200 kcal
• Total Fat: 10.5 g
• Saturated Fat: 3.5 g
• Cholesterol: 6.5 mg
• Sodium: 200 mg
• Potassium: 328.9 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2.5 g
• Sugars: 0.2 g
• Protein: 16 g

Try More Nigella  Lawson Recipes:

• Nigella Spinach And Ricotta Cannelloni ​​Recipe
• Baked Pasta Shells Stuffed With Spinach and Ricotta
• Nigella Vegetarian Lasagna Recipe