Spinach tart

Step 1

Melt the butter over low heat and add the sifted flour to the rain. Mix well with the whisk to avoid the formation of lumps. Heat the flavored milk with nutmeg and pour it flush on the mixture previously obtained. Leave to cook for about 10 minutes on low heat until the sauce has thickened. Salt rule. Chop the spinach and pour it into the still warm bechamel, together with the toasted pine nuts and sultanas, previously soaked in warm water for about 10 minutes. Line the tart pan with baking paper, cover it with the first roll of puff pastry and pour the mixture. Spread the second roll on the work surface and with the lozenge roller cut out the dough to obtain one decoraperfect action. Now coat the tart and bake at 180 ° C for about 35-40 minutes.