Vegetable Recipes - Spinach Tart Recipe

Ingredients

Serve 4-6

Pastry:

• 175 g/6 oz plain flour

• 1/4 teaspoon baking powder

• pinch of salt

• 125 g/4 oz chilled butter, diced

• 1 egg yolk

Filling:

• 50 g/2 oz butter

• 1 onion, finely chopped

• 250 g/8 oz frozen leaf spinach, defrosted and drained

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Method:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.