| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Simply, Baking |
1 |
servings |
INGREDIENTS
| 170 |
g |
Puff pastry; (6oz) |
|
|
Little flour for rolling |
| 25 |
g |
Butter; (1oz) |
| 1 |
|
Onion; peeled and chopped |
| 1 |
|
Clove garlic; finely chopped |
| 175 |
g |
Leaf spinach; washed, dried and |
|
|
; stalks removed |
|
|
; (6oz) |
|
|
Salt and freshly ground black pepper |
|
|
Freshly grated nutmeg |
| 115 |
g |
Roquefort cheese; (4oz) |
| 3 |
|
Eggs |
| 150 |
ml |
Creme fraiche; (1/2pint) |
| 1/2 |
|
Lemon; Juice of |
| 50 |
g |
Cheddar cheese; grated (2oz) |
INSTRUCTIONS
Preheat the oven to 180°C/350°F/gas mark 4 and put in a baking tray to
heat.
Roll out the pastry nice and thin and use to line a 20x4cm (8x1 1/2 inch)
greased fluted metal flan tin with a removable base.
For the filling, melt the butter in a large pan and saut. the onion and
garlic until they are tender. Add the spinach and continue to cook until it
has wilted. Transfer the mixture to a sieve and press it hard with a spoon
to squeeze out most of the moisture.
Turn it out on a board, season it with a little salt, pepper and nutmeg,
then chop it coarsely. Spread the spinach mixture over the pastry base and
crumble the Roquefort on top.
Mix the eggs and creme fraiche with the lemon juice, and maybe, some
pepper. Don't add salt as the Roquefort is slightly salty.
Pour the cream mixture all over the spinach and Roquefort filling and
scatter the Cheddar on top.
Bake the tart on the hot baking tray for about 40 minutes or until the
filling and pastry are cooked through. If the tart starts to colour too
much, simply cover with a sheet of tin foil.
Remove the tart from the oven and leave to cool slightly. Serve warm with
some mixed salad leaves.
Converted by MC_Buster.
Per serving: 2407 Calories (kcal); 193g Total Fat; (71% calories from fat);
72g Protein; 100g Carbohydrate; 907mg Cholesterol; 3259mg Sodium Food
Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 34 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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