FRESH SPINACH & ANCHOVY TART

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Fresh spinach & anchovy tart image

This sophisticated quiche is easily smart enough for a dinner party

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 7

1 shallow 24cm blind-baked pastry case
140g small new potatoes
225g bag baby spinach
284ml carton single cream
2 large eggs
50g freshly grated parmesan , plus 2 tbsp
10 anchovy fillets in olive oil, rinsed and drained

Steps:

  • Preheat the oven to fan 160C/ conventional180C/gas 4. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice. Pierce the bag of spinach and microwave for 21⁄2 minutes (or wilt in a pan with 2 tbsp water). When cool enough to handle, squeeze out the excess moisture and finely chop.
  • Beat the cream, eggs and 50g/2oz cheese together in a large bowl. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper. Pour into the pastry case (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
  • Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden. Allow to cool for a few minutes before removing from the tin. Serve warm or cold with a tomato and basil salad, or on its own as a starter.

Nutrition Facts : Calories 347 calories, Fat 23.5 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Protein 11.4 grams protein

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