Fresh spinach & anchovy tart

Fresh spinach & anchovy tart

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(6 ratings)

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Cooking time

Cook: 35 mins - 40 mins Ready in 1¾ hours, inc making pastry and cooking

Skill level

Moderately easy

Servings

Serves 8

This sophisticated quiche is easily smart enough for a dinner party

Nutrition and extra info

Nutrition info

Nutrition

kcalories
347
protein
11.4g
carbs
24g
fat
23.5g
saturates
13.4g
fibre
0g
sugar
0g
salt
0g

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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Method

  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.

Recipe from Good Food magazine, August 2003

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Comments

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aktuffnell's picture
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Sooooo good!

gourmetone's picture
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We loved this recipe! It turned out just like the picture and tasted wonderful. I used all the anchovies chopped into the mix and extra for decoration on the top. Didn't have parmesan so used finely grated mature cheddar. Will be making it again and again I suspect.

Foodmonster2's picture
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I'm not so overwhelmed by this recipe. I have been making various different savoury tarts from this website to select the best ones to use at my farther-in-law's birthday party and this one did not make it.
Firstly, it didn't look like the picture - it was a lot more light - potato and cream - colour rather than dark - spinach, anchovy - colour. Only ingredient really contributing to flavour is anchovy, but althgough I like it and use it a lot in my cooking, somehow having whole pieces of anchovy on top did not do it for me. If I ever made this tart again, I would chop all the anchovy up so that the flavour is milder and distributed more evenly.

emma_cartwright's picture
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This is absolutely divine! I can't believe no one has commented on it before.
The flavours work so well together. I'm making it again tomorrow and will try adding sun dried tomatoes to the mix.

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