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Vegetable Recipes -
Spinach Tart
Recipe
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Vegetable
Recipes
-
Spinach Tart Recipe
Ingredients
Serve
4-6
Pastry:
Filling:
Method:
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To make the pastry, sift the flour, baking powder and a pinch
of salt together. Make a well in the centre, add the
butter and egg yolk and gradually work the flour
into the butter and egg yolk with your fingertips.
-
Gather the dough together, then roll it out gently
to a rough round on a floured surface. Lift the
round into a 23 cm/9 inch fluted tart tin with a
removable base and press the pastry into the corners
and up the sides. Trim the top edge with a knife,
then chill in the refrigerator for 30 minutes.
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Meanwhile, make the filling. Melt the butter in a
small pan, add the onion and cook gently for about 5
minutes, stirring frequently, until softened but not
colored.
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Add the spinach and nutmeg, season to
taste with salt and pepper, and stir well to mix.
Transfer to a bowl and leave to cool.
Line the pastry case with greaseproof paper and fill
with baking beans or dried beans.
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Bake in a
preheated oven,
190°C (375°F),
Gas Mark 5, for 15 minutes. Lift out the paper and
beans and set the pastry case aside. Reduce the oven
temperature to
160°C (325°F), Gas Mark
3.
-
Place the mascarpone into a large bowl and whisk in
the pecorino, egg and egg yolks. Add the cooled
spinach and salt and pepper to taste, blend well
together, then spoon into the pastry case.
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Bake in
the oven for 30 minutes, covering the edge of the
pastry with foil if it shows signs of over browning. Leave the tart to stand for
10-15
minutes before serving, or serve cold.
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