Fresh spinach & anchovy tart

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• Monkeynuts

  24 September 2009

  Monkeynuts rated and commented on this recipe

  

  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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• Foodmonster

  14 September 2010

  Foodmonster rated and commented on this recipe

  

  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.

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• Patricia

  09 November 2010

  Patricia rated and commented on this recipe

  

  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.

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• aktuffnell

  09 June 2013

  aktuffnell rated and commented on this recipe

  

  Sooooo good!

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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

Preparation and cooking times

Cook 35 - 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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