Anchovy And Spinach Tart

Preparation:

Preparation: Grease a 20 cm diameter tart mold with 15 g of butter. Roll out the dough with a rolling pin and line the mold. Remove the stems from the spinach, peel and wash them. Melt the remaining butter in a saucepan over low heat; add the spinach and cook for five or ten minutes, stirring occasionally until tender. Heat the oven to 200 degrees (thermostat 6). Drain the spinach, squeezing it to extract the liquid. Chop them, pour them into the mold. Beat the eggs with the cream in a bowl, add a pinch of nutmeg, lightly salt and pepper. Cut the portions of melted cheese in two and arrange them on the tart, alternating them with the anchovy fillets. Put in the oven at half height and let it cook for thirty minutes. Lower the temperature to 140 degrees (thermostat 4). Cook for another ten or fifteen minutes until the inside of the tart is set and the dough is golden. Serve this tart hot or cold, accompanied by a green salad and dry white wine. The melted cheese and anchovies give this spinach tart an original flavour.