Spinach and leek tart

This makes a perfect light lunch or late night supper.  Serve with a leafy salad to maximise your greens!   

Serves 6 slices or 2 for supper

225g shortcrust pastry (see sundries)

3 tablespoons extra virgin olive oil

4 leeks, trimmed

salt and freshly ground black pepper

200g spinach, washed

1 medium egg

1 medium egg yolk

200ml double cream

3 tablespoons finely grated Gruyere, Comte or Cheddar

 

Roll out the pastry out on a lightly floured surface and use to line a 20cm diameter tart case, or a non-stick Victoria sponge cake tin.   Prick the base, line with foil and fill with baking beans.   If you dont have any, roughly scrunch up another sheet of foil and fill the base. Chill for 30 minutes.

Preheat the oven to (fan) 180C/gas mark 4 and bake the pastry case for 15 minutes.   Once cool enough to handle, remove the beans and paper.

Halve the trimmed leeks and wash thoroughly before draining well and finely slicing.   Set a non-stick frying pan over a medium low heat.   Add the oil and, once hot, add the leeks and fry for 10 minutes or until soft.   Lightly season and set aside.

Drop the spinach into a saucepan of boiling of water. As soon as it wilts within seconds drain and cool under cold running water.   Squeeze the spinach dry and roughly chop.  

Beat together the eggs and cream.   Mix in the spinach, leeks and cheese.   Season to taste.   Tip into the pastry case and immediately return to the oven.   Bake for 30 minutes or until golden and slightly risen.   Serve hot, warm or cold.   

 

 

 

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