- Serves: 6
- Cook Time: 1 hour 15 minutes
- Prep Time: 35 minutes plus chilling
- Effort: easy
For the shortcrust pastry
- 200 g plain flour, sifted
- 100 g chilled butter, cubed
- 1/2 - 1 eggs, beaten
For the filling
- 250 g baby or destalked large spinach leaves
- 7baby new potatoes, unpeeled
- 4 eggs
- 250 ml double cream
- 1/2 lemon, zest only
- 1 pinches freshly grated nutmeg
- 1 pinches cayenne pepper
- 25 g parmesan, finely grated
- 150 g goats' cheese, cut into 67mm thick slices
1. For the shortcrust pastry: Put the flour, butter and a pinch of salt in a food processor and process briefly.
2. Add half the beaten egg and continue to process. (You might add a little more egg, but not too much as the mixture should be just moist enough to come together.) If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together.
3. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 1015 minutes, before using.
4. Preheat the oven to 180C/gas 4.
5. Line a 25cm tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for a golden crust.
6. For the filling: Wash and drain the spinach, removing any tough stalks and stems if using large spinach leaves. In a medium-sized saucepan, cook the spinach in just the water thats clinging to it over a low heat until it wilts. Drain in a colander or sieve and allow to cool a little, then squeeze most of the moisture out with your hands and roughly chop.
5. Steam or boil the potatoes for 8-10 minutes, or until just cooked, and cool on a tray or board. When cool enough to handle, cut into 5mm thick slices.
6. In a bowl, whisk the eggs and add the cream, lemon zest, nutmeg, cayenne pepper and Parmesan. Season well with salt and pepper, whisk together then add the spinach and mix through.
7. Spread the potato slices over the base of the prepared tart and dot with the goats cheese (retain a few slices of each to place on the top, if you wish). Gently spoon over the spinach cream mixture as high as you can go. Place in the oven, spoon over the remaining filling and any remaining potato and cheese slices.
8. Bake the tart for 3540 minutes, or until the tart is golden brown and just set in the centre. Remove from the oven and allow to cool for about ten minutes before serving.
Adapted from Rachel Allen, Bake (Collins)
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