Roquefort and spinach tart

1 servings

Ingredients

Quantity Ingredient
170 grams Puff pastry; (6oz)
Little flour for rolling
25 grams Butter; (1oz)
1 Onion; peeled and chopped
1 Clove garlic; finely chopped
175 grams Leaf spinach; washed, dried and
; stalks removed
; (6oz)
Salt and freshly ground black pepper
Freshly grated nutmeg
115 grams Roquefort cheese; (4oz)
3 Eggs
150 millilitres Creme fraiche; (1/2pint)
½ Lemon; Juice of
50 grams Cheddar cheese; grated (2oz)

Directions

Preheat the oven to 180øC/350øF/gas mark 4 and put in a baking tray to heat.

Roll out the pastry nice and thin and use to line a 20x4cm (8x1½ inch) greased fluted metal flan tin with a removable base.

For the filling, melt the butter in a large pan and saut‚ the onion and garlic until they are tender. Add the spinach and continue to cook until it has wilted. Transfer the mixture to a sieve and press it hard with a spoon to squeeze out most of the moisture.

Turn it out on a board, season it with a little salt, pepper and nutmeg, then chop it coarsely. Spread the spinach mixture over the pastry base and crumble the Roquefort on top.

Mix the eggs and creme fraiche with the lemon juice, and maybe, some pepper. Don't add salt as the Roquefort is slightly salty.

Pour the cream mixture all over the spinach and Roquefort filling and scatter the Cheddar on top.

Bake the tart on the hot baking tray for about 40 minutes or until the filling and pastry are cooked through. If the tart starts to colour too much, simply cover with a sheet of tin foil.

Remove the tart from the oven and leave to cool slightly. Serve warm with some mixed salad leaves.

Converted by MC_Buster.

Per serving: 2407 Calories (kcal); 193g Total Fat; (71% calories from fat); 72g Protein; 100g Carbohydrate; 907mg Cholesterol; 3259mg Sodium Food Exchanges: 5 Grain(Starch); 7 ½ Lean Meat; 2 Vegetable; 0 Fruit; 34 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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