Spinach, bacon & Roquefort tart
- Esther Clark
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Serves 6
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 5 out of 5.7 ratingsRate
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Take a simple sheet of puff pastry and transform it into this fabulous spinach, Roquefort & bacon tart. It's perfect for an easy lunch
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Ingredients
Nutrition
Units:
MetricUS
-
320g sheet puff pastry
-
1 beaten egg
-
125g shop-bought creamed spinach
-
8 cherry tomatoes
halved
-
50g Roquefort
crumbled
-
3 rashers streaky smoked bacon
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Nutrition: Per serving
- kcal308
- fat21g
- saturates10g
- carbs19g
- sugars1g
- fibre2g
- protein9g
- salt1.3g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
Recipe from Good Food magazine, August 2019
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A star rating of 5 out of 5.7 ratings
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