Fresh spinach & anchovy tart

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. 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.
2. 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.
3. 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.

347 kcalories, protein 11.4g, carbohydrate 24g, fat 23.5 g, saturated fat 13.4g, fibre 0g, salt 0 g

'The contrast between the crisp pastry and creamy filling was sublime. The salty anchovies complemented the spinach perfectly.'

http://www.bbcgoodfood.com/recipes/3045/

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Ingredients

• 1 shallow 24cm blind-baked pastry case

FILLING

• 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

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Difficulty and servings

Serves 8

Preperation and cooking times

Cook 40 mins

Ingredients

• 1 shallow 24cm blind-baked pastry case

FILLING

• 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

347 kcalories, protein 11.4g, carbohydrate 24g, fat 23.5 g, saturated fat 13.4g, fibre 0g, salt 0 g

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