Page title and description

Vegetarian mains
Spinach and cheese tart
Ingredients
- 500g shortcrust pastry
- 300-350g spinach or spinach beet, washed
- 2 garlic cloves, minced
- 300ml double cream
- 3 eggs, beaten
- 200g plain full fat cottage cheese
- 200g strong Cheddar, grated
- 1 tsp nutmeg, grated or ground
- a squeeze of lemon juice (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Preheat oven to 190°C/Gas 5. Butter and flour a 25cm tart tin. -
Step 2
Roll out pastry to a circle about 4-5mm thick and line the tin, leaving some pastry overhanging the top edge of the tin. -
Step 3
Prick the pastry base all over, line with greaseproof paper and fill with baking beans. Bake for 20 minutes or so until the sides are firm. -
Step 4
Remove beans and paper and return to oven to crisp up the bottom - about another 10 minutes. -
Step 5
When cool enough to handle use a serrated knife to carefully trim off the excess pastry leaving a neat edge. -
Step 6
To make the filling, finely chop any tough spinach stalks and boil in one inch of water in a covered pan for 2 minutes. -
Step 7
Add the spinach leaves, cook for another 2-3 minutes, keeping the lid on but stirring occasionally until the spinach is wilted. -
Step 8
Rinse thoroughly under the cold tap. Squeeze out all excess water from the spinach and chop. -
Step 9
Combine spinach with all remaining ingredients, pour into the tart case and return to the oven for about 35-45 minutes until filling is risen and beginning to brown just a little at the edges. Eat warm or cold.