Tart made from rice paper, feta, spinach, and truffle cream is already being called one of the most interesting variations of a light dinner or brunch on social media.
tart with feta, spinach, and truffle cream instagram.com/ameliezen
French food blogger Amelie has proposed an interesting recipe where rice paper is used instead of traditional dough, which becomes incredibly crispy after baking. Combined with tender feta, juicy spinach, an egg with a runny yolk, and a delicate truffle aroma, the dish looks like it was served in a stylish Parisian bistro.
Ingredients
rice paper 3 pcs. eggs 3 pcs. milk 3 tbsp feta fresh spinach 1 handful truffle cream 1 tsp sesame seeds salt with herbs
Preparation
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First, immerse the spinach in very hot water for a few seconds to soften it slightly. Then, squeeze out excess moisture well.
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In a separate bowl, beat two eggs with milk and a pinch of salt with herbs.
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Dip the rice paper into the resulting mixture so that it becomes soft and pliable.
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Lay two sheets on top of each other at the bottom of an air fryer basket or on a baking sheet lined with parchment paper.
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Form a circle in the center with a filling of crumbled feta and spinach.
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Dip the third sheet into the egg-milk mixture and place it on top.
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Gently fold the edges and form the sides of the future tart.
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Sprinkle with sesame seeds and bake for about 10 minutes at 200°C until the base is golden and crispy.
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Then, remove the tart from the oven or air fryer, carefully crack an egg into the center, add a spoonful of truffle cream, and a little more aromatic salt.
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Return to the oven for about 5 more minutes.
It is important to monitor the process so that the yolk remains tender and runny.
This crispy tart with feta, spinach, and truffle cream is a great example of how a dish worthy of a trendy cafe menu can be created from just a few ingredients. The light texture of the rice paper, the tender filling, and the truffle aroma make it an ideal choice for those who love to experiment in the kitchen without unnecessary complexity.
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