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Sensational Spinach Tart
Filling 1 cup (250g) 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 ground black pepper ¼ tsp freshly grated nutmeg Food-Processor Pastry 2 cups flour ½ tsp salt 150g butter or 75g butter and 75g lard about 4 tbsp cold water (or substitute two sheets of store-bought savoury shortcrust pastry)
© Annabel Langbein Media
(or substitute two sheets of store-bought savoury shortcrust pastry)
Preheat oven to 200ºC and line two 26-28cm loose-bottomed quiche dishes with baking paper.
To make the Food-Processor 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.
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).
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.
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.
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).
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