Spinach madeleine tart

QQServes 8 Prep 25 mins Cook 1 hr 45 mins

Q2 tbsp plain flour, plus extra for dusting 320g sheet ready-rolled shortcrust pastry 50g grated vegetarian Italian-style hard

cheese, plus an extra 2 tbsp

½-1 tsp cayenne pepper

500g frozen spinach, defrosted

50g butter

2 shallots, finely chopped

1 large garlic clove, crushed

2 thyme sprigs, leaves picked, plus

extra to serve

125g mascarpone grating of nutmeg

150g mature cheddar, grated

2 medium eggs

1 tbsp breadcrumbs

1 Heat the oven to 200C/180C fan/gas 6. On a floured surface, sprinkle half the pastry with 2 tbsp hard cheese, ½ tsp cayenne and some pepper. Fold over the other half, then roll out until it’s large enough to line a 22cm tart tin. Line the tin. Prick the base with a fork. Line with baking parchment and baking beans. Bake for 15 mins, then remove the parchment and beans. Bake for 10-15 mins more until golden. Leave to cool in the tin.

2 Line a baking sheet with baking parchment. Make small piles of hard cheese (about 16) on top. Bake for 5-7 mins until melted. Transfer to a rack. Leave to cool.

Will keep in an airtight container for two days.

3 Put the spinach in a sieve over a bowl and squeeze well, reserving the liquid. Heat the butter in a pan. Fry the shallots for 10 mins. Stir in the garlic, thyme and 2 tbsp flour. Pour in 250ml spinach water and boil for 1-2 mins. Stir in the mascarpone, nutmeg, and pinch of cayenne and cook for 5 mins.

4 Fold in the cheddar and spinach. Season. Leave to cool for 5-10 mins. Stir in the eggs. Sprinkle breadcrumbs over the tart, pour in the filling and bake for 35-40 mins until golden. Leave to cool slightly, then top with thyme and cheesy crisps.

PER SERVING 460 kcals, fat 30g, saturates 3g,

carbs 30g, sugars 16g, fibre 10g, protein 13g, salt 0.5g