1) Bring plenty of salted water to a boil, then pour it over baby spinach collected in a colander; let the vegetables and drain it. Unroll the pastry on a baking sheet leaving the paper that wraps it on the bottom, fold the edges inside forming a cornice, prick it and bake it at 200 ° for 15 minutes.
2) Meanwhile, squeeze and chop the spinach. Cut the gorgonzola into small pieces, transfer it to a bowl, work it with a spatula and mix it with the baby spinach and a few leaves of thyme. Peel the beets, slice them and let them drain on kitchen paper. Coarsely chop the hazelnuts.
3) Remove the base from the oven, spread the dough in the center spinach and gorgonzola, distributed on the surface le beetroot slices and sprinkle with hazelnuts and the remaining thyme. Put it back in the oven for 10 minutes until the pasta is golden brown and serve.
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