Spinach tart
This is one of my go-to recipes for when I need to make ahead something vegetarian but impressive nonetheless. The entire tart can be assembled and kept in the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.loveandcook.co.uk.
Ingredients
- 4 tablespoons unsalted butter
- 2 cups onions (chopped)
- 1 tablespoon garlic (grated or finely chopped)
- 550 g frozen spinach (defrosted)
- 1/3 cup spring onion (both green and white parts chopped)
- 1 cup Gruyère cheese (grated) (use Cheddar if you can’t find Gruyere)
- 3/4 cup parmesan cheese (freshly grated)
- 5 cups large eggs (beaten lightly (retain about ¼to use as an egg wash))
- 1 tablespoon dry breadcrumbs (panko will work)
- 2 teaspoons fine sea salt
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon nutmeg grated
- 4 tablespoons pine nuts (toasted)
- 300 g all butter puff pastry (ready rolled preferred)
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