Fresh spinach & anchovy tart

Fresh spinach & anchovy tart

By Sara Buenfeld
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(9 ratings)
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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
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Ingredients

  • 1 shallow 24cm blind-baked pastry case

Filling

  • 140g small new potatoes
    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
    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

    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

    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.

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Comments, questions and tips

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alysses
11th Jan, 2017
4.05
Tasty meal! I followed the recipe except that for the anchovies. My first time buying canned anchovies from waitrose brand and it only had 3 fillets inside. So, i didn't had 10 pieces but added into the mix and scooped in the salted olive oil that it came in with. Now that I've tried it, I wouldn't add in the salted olive oil from the canned anchovies. Will make it again next time. :)
nafarros
20th Sep, 2015
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
9th Jun, 2013
5.05
Sooooo good!
gourmetone
9th Nov, 2010
5.05
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
14th Sep, 2010
3.05
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
24th Sep, 2009
5.05
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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