Spinach Sprout Pie

tarte aux epinards

The spinach savoury tart is a great classic for all lovers of shortcrust pastry, here is a wonderful recipe.

Ingredients for 4 people :

80 g of spinach épinard or mesclun 20 g semi-salted butter 2 slices of raw ham 1 tbsp. cornstarch 10 cl milk 25 cl fresh cream 3 whole eggs Salt, freshly ground pepper

For the shortcrust pastry:

250 g flour 125 g semi-salted butter 1 egg yolk 5 cl water at room temperature

For the shortcrust pastry:

In a bowl (or on a work surface), sift the flour, dig a well and place the butter cut into pieces, the egg yolk, the water and then the salt. Mix with your fingertips. Leave the dough to rest for 1 hour in a cool place.

Preheat the oven to 180 °C (th. 6).

Arrange the dough in a mould and prick the bottom with a fork. Fry the sprouts in a pan with the semi-salted butter for 1 minute. Set aside. Cut the ham into thin slices and set aside. In a ramekin, mix cornstarch and milk.

In a container,

Pour in the milk/maizena mixture and stir in the cream. Add the eggs one by one. Season with salt and pepper.

At the bottom of the pie,

Place the sliced ham, the sprouts and pour the preparation. Put in the oven for 45 minutes.


Egg  Egg: 100% natural, egg is a food rich in protein, a perfect substitute for meat.

It has the ability to reduce hunger and therefore helps to consume fewer calories during the day if eaten at breakfast. Egg yolk is particularly rich in cholesterol and saturated fatty acids.

Recipe: A. Beauvais Photo: A. Beauvais – F. Hamel