Sweet spinach tart

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

Spinach filling

  • 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.

Spinach 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.