Spinach, bacon & Roquefort tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 320g sheet puff pastry
- 1 beaten egg
- 125g shop-bought creamed spinach
- 8 cherry tomatoes, halved
- 50g Roquefort, crumbled
- 3 rashers streaky smoked bacon
Method
- STEP 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.
