Parmesan & Spinach Tart
A recipe from my pastry chef Matthew Jones' days in the kitchen of Quaglino’s back in the 90s, this tart is best prepared the day before you intend to serve it, and is delicious served warm or...
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Ingredients
- 225g of plain flour, plus extra for dusting
- 100g of cold unsalted butter, diced, plus extra for greasing
- A pinch of fine sea salt
- 1 egg yolk
- 1-2 tbsp of cold water, or more as needed
- 20g of unsalted butter
- 300g of fresh leaf spinach (not baby spinach)
- 125g of full-fat (whole) milk
- ½ cup of double (heavy) cream
- 125g of mascarpone
- 2 eggs, plus 2 egg yolks
- 125g of freshly grated parmesan
- Sea salt
- freshly ground black pepper
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