Filled spinach tart with horseradish sauce

For a supper to tickle the tastebuds, James Tanner serves quickly constructed spinach tart with lemony rocket leaves and a horseradish sauce
By James Tanner
Filled spinach tart with horseradish sauce
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 1 blind-baked shortcrust pastry tart cases, 10cm

For the sauce

  • 175 ml white wine
  • 2 tbsp cream
  • 80 g chilled butter
  • 1 tsp creamed horseradish

For the tart filling

  • 2 tbsp olive oil
  • 2 handfuls spinach, washed
  • 1 small clove garlic, crushed
  • 1 shallots, chopped
  • 1 pinches grated nutmeg
  • 100 ml whipping cream
  • 2 spring onions, chopped
  • 1 tomatoes, skinned, deseeded and diced

For the topping

  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 1 handfuls rocket
  • 4 pieces parmesan shavings


1. To make the sauce, pour the wine into a saucepan and cook until reduced by half.

2. Add the cream and reduce by half.

3. Remove from the heat and slowly whisk in the cold butter, season and pass through a fine sieve.

4. Stir in the horseradish and set aside.

5. To make the tart filling, heat the oil in a saucepan and add the spinach, garlic and shallot.

6. Add the grated nutmeg and cream and cook for 1 minute. Take off the heat, add the spring onion and diced tomato, season to taste and fill tart case.

7. Serve the tart on a plate. Dress the rocket with the oil and lemon juice and pile on top of tart. Garnish with the shaved Parmesan and spoon around the horseradish sauce.

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