Spinach Tart Recipe

Ingredients :

6 oz plain flour

1/4 tsp baking powder

pinch of salt

4 oz chilled butter, diced

1 egg yolk

Filling:

2 oz butter

1 onion, finely chopped

8 oz frozen leaf spinach, defrosted and drained

1/4 tsp grated nutmeg

8 oz mascarpone cheese

2 oz hard pecorino cheese, grated

1 egg, plus 2 egg yolks

salt and pepper

1. To make the pastry, sift the flour, baking powder and a pinch of salt together.
2. Make a well in the centre, add the butter and egg yolk and gradually work the flour into the butter and egg yolk and gradually work the flour into the butter and egg yolk with fingertips.
3. Gather the dough together, then roll it out gently to a rough round on a floured surface.
4. Lift the round into a 9 inch fluted tart tin with a removable base and press the pastry into the corners and up the sides.
5. Trim the top edge with a knife, then chill in the refrigerator for 30 minutes.
6. Make the filling, melt the butter in a small pan, add onion, cook gently for 5 minutes, stir, until softened but not colored.
7. Add spinach, nutmeg, season to taste with salt and pepper, stir well to mix, leave to cool.
8. Line the pastry case with greaseproof paper and fill with baking beans.
9. Bake in oven 375F, gas mark 5, 15 minutes.
10. Lift out the paper and beans and set the pastry case aside.
11. Reduce oven temperature to 325F, gas mark 3.
12. Place the mascarpone into a large bowl and whisk in the pecorino, egg and egg yolks.
13. Add the cooled spinach and salt and pepper to taste, blend well together, spoon into the pastry case.
14. Bake in the oven for 30 minutes, covering the edge of the pastry with foil if it shows signs of over browning.

Serves 5

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