Monday, 21 May 2012

Spinach, Pea and Broad Bean Tart

I've been wanting to make a tart for ages, especially with all the lovely spring greens in season at the moment. With that in mind I nipped down to the various veg shops in the village the other day with a hankering for asparagus to use as the star ingredient in a lovely seasonal tart. Alas, however, it was not meant to be. There were none to be found and I had to make do with what needed using up; lots of spinach, frozen peas and some frozen broad beans.

First you'll need to line a lightly greased baking tin/pie dish with shortcrust pastry. You can make your own using the instructions here or buy it ready made. Don't worry about having to patch bits up as most of it is hidden and I think a rustic edge always looks far more appetising. This then needs blind baking for around 20minutes, as demonstrated here.

You will need:
A tin lined with shortcrust pastry, blind baked
3 eggs
100 ml double cream
Large bunch spinach
100 g frozen peas
100g frozen broad beans
200g grated cheddar
Grated parmesan
Pinch of salt, pepper and grated nutmeg

1) While the pastry is blind baking wash the spinach and add to a pan with a drop of olive oil. Add the peas and broad beans, then cover and let cook on a very low heat for 10mins, then drain.

2) Whisk the eggs with the cream and some Parmesan cheese until light and fluffy. Add a touch of salt, white pepper and nutmeg and mix well.

3) Remove the semi cooked pie shell from the oven, spread two thirds of your grated cheese over the pie shell, then layer the spinach mix over the cheese. Sprinkle with more cheese. Pour the egg and cream mixture evenly over the entire pie. Go mad and grate some more cheese over the top. Ah go on, you only live once.

4) Place in the oven at 180°C for 25-30 minutes.

This tart was really rich and crammed full of tasty veg. It was enjoyed both hot and cold and lasted a couple of days of snacks and dinners. It really hit the spot. I can't wait to make more tarts now I've got this basic recipe. What are your favourite tart fillings?

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