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Sensational Spinach Tart
Annabel's mother made this savoury tart often, and it's still the best we've tasted. It has a denser texture than a quiche and a wonderful green colour. We have doubled the recipe so you can freeze one for later — they freeze beautifully.
Prep Time
20 mins
Cook Time
45 mins
Serves
makes 2 medium tarts
Vegetarian
Nut Free
Baking
Lunch
Picnic
Snacks & Starters
Finger Food
$$
Ingredients
PASTRY
2 cups plain flour
1/2 tsp salt
150 g butter, (or 75g butter and 75g lard)
about 4 tbsp cold water
FILLING
250 g cream cheese
6 eggs
1 cup cream or milk
2 tbsp pesto
2 spring onions, chopped
2 tsp horseradish sauce
1 cup grated cheese
4–6 heads fresh spinach, (use as much or as little as you like)
salt and freshly ground black pepper
1/4 tsp finely grated nutmeg
Pastry
STEP 1
Preheat oven to 200ºC and line two 26-28cm loose-bottomed quiche dishes with baking paper.
STEP 2
To make the Pastry, place the flour, salt and butter or butter and lard in a food processor and whizz to fine crumbs.
With the motor running, add the water a little at a time, adding more if necessary until mixture comes together in a ball.
If you are pressed for time, use store bought savoury short crust pastry.
STEP 3
Press pastry into the base and sides of the quiche dishes, cover with baking paper, weight with baking beans or rice and bake blind until lightly golden (about 12-15 minutes).
Filling
STEP 1
While pastry cooks, prepare the filling.
Blend together the cream cheese, eggs and cream or milk.
Add pesto, spring onions, horseradish, cheese, spinach, salt, pepper and nutmeg, blending until the mixture forms a smooth, green purée.
STEP 2
Remove pastry shells from oven and lift off baking paper and baking beans, cooling and reserving for later reuse.
Reduce oven heat to 180ºC.
Pour filling mixture into the semi-cooked pastry shells and bake for about 30 minutes until it is set in the centre and lightly golden.
Serve warm or hot.
TIPS
Freezes well. To reheat from frozen, remove from freezer at least 1 hour before serving and place on an oven tray lined with baking paper.
Bake at 160ºC until warmed through (about 15-20 minutes).
