Herb Tart

Preparation:

Preparation: Defrost the spinach over low heat in a saucepan. Wash the cress, the escarole, the parsley; drain and chop them. Melt the butter in a saucepan, dust it with flour and mix for a minute; add the milk and bring to the boil without ceasing to stir. Cook for five minutes on low heat then switch off. add the eggs and gruyere, salt and pepper. Heat the oven to 200 degrees (thermostat 6). When the spinach is thawed, add the other herbs, mix and cook for five minutes. Add the herbs to the sauce. Pour everything into the tart and bake in the oven for thirty minutes. Serve hot or cold.