New Nordic Spinach and Cheese Tart

Ingredients

In this adaptation, we have replaced the traditional phyllo dough with a buttery crust, which adds a Nordic touch to the dish. Additionally, we have incorporated New Nordic cuisine's focus on using local and seasonal ingredients by using fresh spinach and locally sourced cheese. The herbs used in the filling have also been adjusted to include Nordic flavors like dill and chives. We alse have the original recipe for Boşnak böreği, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 8 cups (200g) fresh spinach, chopped 8 cups (200g) fresh spinach, chopped
• 1 cup (150g) Nordic cheese (such as Västerbotten or Gammelost), grated 1 cup (150g) Nordic cheese (such as Västerbotten or Gammelost), grated
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 eggs 2 eggs
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
5. 5.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
6. 6.
   In a separate bowl, whisk together the eggs, heavy cream, dill, chives, salt, and pepper.
7. 7.
   Roll out the chilled dough on a lightly floured surface and transfer it to a tart pan. Press the dough into the pan and trim any excess.
8. 8.
   Spread the cooked spinach evenly over the crust. Sprinkle the grated cheese on top.
9. 9.
   Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
10. 10.
    Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is set.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Nordic cheese — If you can't find Nordic cheese, you can substitute it with a sharp cheddar or any other flavorful cheese that melts well.

Tips & Tricks

• For a more rustic presentation, you can fold the edges of the tart crust over the filling.
• Experiment with different herbs such as parsley or tarragon to add your own twist to the recipe.
• Serve the tart warm or at room temperature for the best flavor and texture.
• If you prefer a lighter version, you can use half-and-half instead of heavy cream.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.

Serving advice

Serve the New Nordic Spinach and Cheese Tart as a main course accompanied by a fresh green salad dressed with a light vinaigrette. It can also be served as an appetizer or a side dish for a brunch or dinner gathering.

Presentation advice

To enhance the presentation, garnish the tart with a sprinkle of fresh dill and chives before serving. The vibrant green herbs will add a pop of color and freshness to the dish.