250 g/8 oz frozen leaf spinach, defrosted and
drained
Method:
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.
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.
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.
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.
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.
Vegetable Recipes -
Spinach Tart
Recipe
