- flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 350g pastry, you can use puff or shortcrust, either a block or pre-rolled
- ½ tsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large or 2 small leeks, cut into ½ cm rounds
- 125ml whipping cream
- 1 large egg
- 150g frozen spinach, defrosted
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 200g peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 4 mozzarella pearls
Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.
Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn’t dry out). Whisk the cream and egg together, then mix in the spinach and peas.
Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don’t want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.