Fresh spinach & anchovy tart

Fresh spinach & anchovy tart

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

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

More effort

Serves 8
This sophisticated quiche is easily smart enough for a dinner party

Nutrition and extra info

Nutrition:

  • kcal347
  • fat23.5g
  • saturates13.4g
  • carbs24g
  • sugars0g
  • fibre0g
  • protein11.4g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 shallow 24cm blind-baked pastry case

Filling

  • 140g small new potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 225g bag baby spinach
  • 284ml carton single cream
  • 2 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g freshly grated Parmesan, plus 2 tbsp

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 10 anchovy fillets in olive oil, rinsed and drained

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

nafarros's picture

I found this absolutely delicious! I made it exactly as is called for, and it was a great success at a little dinner party I gave. I'm going to make it again this evening.

aktuffnell's picture
5

Sooooo good!

gourmetone's picture
5

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
3

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
5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.