| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Main course |
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 |
T |
Mayonnaise |
| 4 |
T |
Water |
| 1 |
|
Pinches Nutmeg |
|
|
Salt and Pepper |
|
|
Sauce |
INSTRUCTIONS
Roll out the pastry, line the loose bottomed flan rings, and
refrigerate for 20 minutes. Preheat the oven to 200°c / 400°f / Gas
Mark 6 and bake the pastry cases blind for 10 minutes. Meanwhile, chop
the spinach. Beat the cheese and eggs together and add the spinach.
Season with the salt and pepper and nutmeg. Pour the mixture into the
cases and cook in the oven for 25 minutes. The flans should be golden
on top and set. Make the sauce by blending together the pesto,
mayonnaise, and water until a pouring consistency is achieved. 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.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”