Ready in 1 hour Makes 1 large or 2 medium tarts

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

4 sheets short­crust pas­try or about 600g home­made short­crust

6 eggs

1 cup cream cheese

1 cup cream or milk

12 hand­fuls spinach leaves, coarsely chopped

2 spring onions, chopped

1 cup grated cheese

2 Tbsp pesto

2 tsp grated horse­rad­ish

¼ tsp freshly grated nut­meg

Salt and ground black pep­per, to taste

Pre­heat oven to 180C fan­bake and grease one 30cm di­am­e­ter deep-sided flan tin or two 25cm di­am­e­ter shal­low flan tins. Roll out pas­try thinly un­til it is large enough to press into the base and sides of the dish(es). Cover with bak­ing pa­per, weight with bak­ing beans or rice and bake un­til lightly golden (about 12-15 min­utes). While the pas­try cooks, pre­pare the fill­ing by whizzing eggs, cream cheese and cream or milk in a food pro­ces­sor un­til blended. Add all re­main­ing in­gre­di­ents and whizz un­til the mix­ture forms a smooth, green puree. Re­move pas­try shell(s) from oven and lift off bak­ing pa­per and bak­ing beans, cool­ing and re­serv­ing for later re­use. Pour fill­ing mix­ture into pas­try shell(s) and bake for about 30 min­utes un­til fill­ing is al­most set and lightly golden. Serve warm or hot.

Annabel says: My mother made this savoury tart of­ten, and it’s still the best I’ve tasted. This recipe makes one large tart that feeds 10-12 or two medium tarts so you can freeze one for later.

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