Spinach Tart is a delightful and flavorful dish that showcases the natural goodness of spinach in a rich and creamy filling. This recipe serves four people and is perfect for a satisfying lunch or dinner option. The tart features a delectable blend of blanched spinach, eggs, double cream, and a hint of sweetness from granulated sugar. Finely grated lemon zest adds a refreshing zing, while ground coriander and nutmeg infuse the filling with aromatic spices. The tart is encased in a golden and buttery shortcrust pastry, which not only complements the flavors but also provides a delightful contrast in textures. A lattice top made from the reserved pastry adds a touch of visual appeal to the dish. Baked until the pastry is lightly browned, this Spinach Tart is an excellent choice for a flavorful and satisfying meal.
INGREDIENTS:
- 900g/2lb spinach leaves
- 25g/1oz butter
- 4 eggs
- 375ml/13fl oz double cream
- 50g/2oz granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon ground coriander
- Pinch of ground nutmeg
- 450g/1lb shortcrust pastry
PREPARATIONS:
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Blanch the spinach in boiling water for 1 minute, then drain and refresh it under cold running water. Squeeze out the excess water and chop the spinach.
- In a frying pan, melt the butter and sauté the chopped spinach for 2 minutes.
- In a bowl, whisk together 3 of the eggs, double cream, and granulated sugar until well combined. Add the finely grated lemon zest, ground coriander, and a pinch of ground nutmeg. Stir these spices into the mixture.
- Roll out two-thirds of the shortcrust pastry to line a baking dish, and reserve the remaining third to create a lattice top.
- Fill the lined baking dish with the sautéed spinach mixture.
- Use the reserved pastry to create strips for the lattice top. Place the strips over the filling in a lattice pattern.
- Beat the yolk of the remaining egg with 1 tablespoon of water and brush this mixture over the lattice top to give it a golden finish.
- Bake the tart in the preheated oven for 30 minutes or until the pastry is lightly browned.
YIELD:
- Serves 4
SPECIAL INSTRUCTIONS:
- Be sure to blanch the spinach briefly in boiling water and then refresh it in cold water to maintain its vibrant green color and prevent overcooking.
- When sautéing the spinach, use a medium heat to wilt it slightly and remove excess moisture.
- Rolling out the shortcrust pastry to the appropriate thickness ensures a perfect balance between the filling and the crust.
- To create the lattice top, cut the reserved pastry into thin strips and arrange them in a criss-cross pattern over the filling.
- Brushing the lattice top with the egg yolk mixture will give the tart a beautiful golden hue when baked.
TIPS:
- Spinach Tart can be served with a simple green salad or a side of roasted vegetables for a complete and satisfying meal.
- Leftovers can be refrigerated and reheated gently in the oven to maintain their flavors and textures.
Spinach Tart is a delectable dish that highlights the natural goodness and flavor of spinach. With its rich and creamy filling of blanched spinach, eggs, double cream, and a touch of sweetness from granulated sugar, this tart offers a satisfying and wholesome meal option. The addition of finely grated lemon zest, ground coriander, and nutmeg infuses the filling with delightful aromatic notes, enhancing the overall taste experience. Encased in a buttery and golden shortcrust pastry, the tart provides a pleasing contrast in textures.
The recipe provided serves four people, making it suitable for a small family or an intimate gathering. The tart can be served as a main course and paired with a fresh green salad or a side of roasted vegetables. Alternatively, it can be enjoyed as part of a buffet or served at a brunch gathering.
To prepare the tart, the spinach is briefly blanched and then sautéed with butter to bring out its vibrant green color and enhance its flavor. The eggs, double cream, sugar, lemon zest, ground coriander, and nutmeg are whisked together to form a smooth and creamy mixture, which is then combined with the sautéed spinach. The tart is assembled by lining a baking dish with rolled-out shortcrust pastry, filling it with the spinach mixture, and topping it with a lattice pattern created from the remaining pastry. Finally, the lattice top is brushed with an egg yolk mixture for a golden finish, and the tart is baked until the pastry turns lightly browned.
Spinach Tart can be enjoyed both hot and at room temperature, allowing the flavors to develop and meld. Leftover tart can be stored in the refrigerator and gently reheated in the oven to preserve its flavors and maintain its textures.
In conclusion, Spinach Tart is a delicious and satisfying dish that celebrates the vibrant flavors of spinach. Its creamy filling, encased in a golden pastry crust, provides a delightful combination of flavors and textures. Whether served as a main course or part of a spread, Spinach Tart is sure to impress and satisfy.
