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Arthur Marania
Provencal spinach pie
Try something different? Then try out these Provençal spinach tarts
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Ingredients
Directions
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Thaw the spinach, let it drain and press out the excess moisture.
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Peel the onions and cut into rings.
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Peel and chop the cloves of garlic.
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Cut the peppers, without seeds, into strips.
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Divide the goat's cheese into thin slices.
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Preheat the oven to 180ºC.
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Fry the bacon in a hot dry frying pan gently.
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Remove the bacon from the pan.
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Keep 4 slices apart and crumble the rest of the bacon.
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Heat 1 tbsp. olive oil and fry the onion, half of the garlic and all sweet pepper strips gently for 10 minutes.
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Add pepper, salt and 1 tablespoon of Provençal herbs.
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Put 4 rings on 4 ovenproof plates.
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Fill these rings in succession with the potato slices, the crumbled breakfast bacon, 1/3 of the goat's cheese, the spinach, 1/3 of the goat's cheese, the paprika mixture, the rest of the goat's cheese and the rest of the herbs.
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Press the layers with the back of a spoon.
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Put the tarts in the warm oven for 15 minutes.
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Remove the rings.
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Serve the cakes with a slice of fried bacon.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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