The best delicious Roquefort And Spinach Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Roquefort And Spinach Tart recipe today!
Hello my friends, this Roquefort And Spinach Tart recipe will not disappoint, I promise! Made with simple ingredients, our Roquefort And Spinach Tart is amazingly delicious, and addictive, everyone will be asking for more Roquefort And Spinach Tart.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Roquefort And Spinach Tart.
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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)
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 (8×1 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.
Yields
1 servings
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