Spinach, bacon & roquefort tart

Spinach, bacon & roquefort tart

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(1 ratings)

Prep: 15 mins Cook: 15 mins


Serves 6

Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch

Nutrition and extra info

Nutrition: Per serving

  • kcal308
  • fat21g
  • saturates10g
  • carbs19g
  • sugars1g
  • fibre2g
  • protein9g
  • salt1.3g
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  • 320g sheet puff pastry
  • 1 beaten egg



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

  • 125g shop-bought creamed spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 8 cherry tomatoes, halved
  • 50g roquefort, crumbled
  • 3 rashers streaky smoked bacon



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…


  1. Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

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