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Creamy grouper and spinach tart
Ingredients
- 15 centimeters pastry shell, store-bought
- 1 cup (240 milliliters) baby spinach
- 1 cup (240 milliliters) heavy cream
- 1/4 cup (60 milliliters) red onion, chopped
- 4 eggs, beaten
- 1/3 cup (80 milliliters) Gruyere cheese, grated
- 225 grams grouper, cut into bite size chunks
- Salt and pepper, to taste
- 2 tablespoons (30 milliliters) canola oil
Directions
- Pre-heat oven to 375F (190C).
- In a small frying pan, heat half the oil over medium heat.
- Add onions, and cook for two to three minutes, or until they start to soften.
- Add spinach and cook until wilted and bright green.
- Remove from heat and set aside.
- In the same pan, add the other half of the oil and heat over medium-high heat.
- Add pieces of grouper to the hot oil.
- Cook for three to four minutes, or until slightly golden and firm.
- Make holes in the base of the pastry shell using a fork.
- Place spinach and onions in the shell.
- Add pieces of cooked fish to the tart.
- In a mixing bowl, whisk together eggs, cream, salt and pepper.
- Add mix to the tart, and top with grated Gruyere cheese.
- Place tart in oven and cook for 18-20 minutes, or until egg and cream mixture is firm and the pastry is golden brown.
- Remove from oven and cool at room temperature for five minutes before serving.
