| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Main course, Here’s one , Earlier1 | 4 | servings | |
INGREDIENTS
| 1 | 400 gram Sho Crust Pastry | |
| 500 | g | Cooked Spinach |
| 4 | Eggs | |
| 200 | g | Fresh Ricotta |
| 50 | g | Grated Parmesan |
| 100 | g | Red Pesto Sauce |
| 4 | tb | Mayonnaise |
| 4 | tb | Water |
| 1 | Pinches Nutmeg | |
| Salt and Pepper | ||
| Sauce |
INSTRUCTIONS
1. Roll out the pastry, line the loose bottomed flan rings, and refrigerate for 20 minutes. 2. Preheat the oven to 200ºc / 400ºf / Gas Mark 6 and bake the pastry cases blind for 10 minutes. 3. Meanwhile, chop the spinach. Beat the cheese and eggs together and add the spinach. Season with the salt and pepper and nutmeg. 4. Pour the mixture into the cases and cook in the oven for 25 minutes. The flans should be golden on top and set. 5. Make the sauce by blending together the pesto, mayonnaise, and water until a pouring consistency is achieved. 6. Serve the tarts with a little of the sauce and some fresh salad leaves. Converted by MC_Buster. NOTES : Chef:Mark Wogan Converted by MM_Buster v2.0l.
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