Serves: 4-6
INGREDIENTS
Pastry
1 ⅓ cups plain flour
pinch of sea salt
110 grams cold butter, diced
2-3 tablespoons milk
Filling
1 cup cream
½ cup milk
3 large eggs
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
180 grams cooked spinach, roughly chopped (380 grams frozen spinach, thawed then rolled up in a clean tea towel and all the moisture squeezed out)
sea salt and ground pepper
100 grams grated cheddar cheese
⅔ cup frozen peas, thawed, or broad beans, blanched and skins popped off
EQUIPMENT
24cm loose-based tart tin, lightly sprayed with baking spray.
METHOD
PASTRY: Put the flour, salt and butter in a food processor and whizz just until the mixture resembles fine breadcrumbs.
Add the milk and pulse until the pastry starts to form big clumps.
Tip out onto a lightly floured bench and squish together into a flattish round. Cover in plastic wrap and chill for 15 minutes.
Roll out on a lightly floured bench a little larger than the tin. Press into the tin, patch and trim and pop in the fridge or freezer to chill until firm.
Preheat the oven to 180˚C fan bake.
TO ASSEMBLE: Line the pastry with baking paper, fill with baking beans or raw rice. Cook for 10 minutes, then remove the baking paper and weights and pop back in the oven for a further 12 minutes until the pastry is lightly golden.
Reduce the oven temperature to 160˚C fan bake.
Whisk the cream, milk, eggs, tarragon and the spinach together in a large bowl and season well with salt and pepper.
Scatter half of the grated cheese over the cooked base then top with the peas or beans. Carefully pour on the spinach mixture and sprinkle over the remaining cheese.
Bake for 40-45 minutes until the filling is set and the top is lightly golden.
Cook’s Note: We cooked the tart using edamame beans as per the official recipe suggestion, but felt that peas would be a better combo with the spinach.
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