Sweet spinach tart
Ingredients serves 12
Short crust pastry
- 1 ½ eggs beaten and chilled
- 500g plain flour
- 50g glucose
- 250g unsalted butter, diced and chilled
- 200g icing sugar
- 290ml single cream
- 30g fresh breadcrumbs
- 900g spinach, cooked drained and chopped
- 40g crushed macaroons
- 60g butter
- 4 egg yolks
- 2 egg whites
- 2-3tbsp caster sugar
- 60g raisins soaked in hot milk
- Grated nutmeg
- Chervil, parsley and tarragon chopped
- Short crust pastry
Sweet crust pastry
- Sieve the flour and icing sugar into the food processor bowl, then add glucose and butter.
- Blitz until the mixture resembles fine breadcrumbs then gradually add the beaten egg until the mix comes together.
- Remove from the bowl, wrap and chill for at least two hours before rolling.
- Preheat the oven to 180⁰C
- Roll the pastry out onto a floured work surface to approx. 3mm thick and then line a 25cm flan ring.
- Blind bake for 15 minutes, remove from the oven and allow the tart to cool before adding the filling.
- Once you have made your short crust pastry and allowed it to rest in the fridge for 30 minutes.
- Roll out the pastry and line a9/10” flan ring tin.
- Blind bake the pastry at 180⁰C for 15-20 minutes.
- Bring the cream and breadcrumbs to the boil, stirring continuously until thick..
- Add the cooked spinach and herbs as well as half the macaroons.
- Add the butter, egg yolks, egg whites, sugar and soften raisins.
- Stir all of this over a low heat until the mixture is thick and it coats the back of a spoon.
- Add the remaining macaroons and if required add some more sugar.
- Grate in the nutmeg and check the seasoning/flavour.
- Pour the mixture into the pre-baked pastry case and bake in the oven at 180⁰C for 25 minutes. The tart is done when the mixture feels firm to the touch.
- Serve warm.