Spinach madeleine tart with cheesy pastry
- Anna Glover
Save recipe
Serves 8
Easy
Prep: 25 mins
Cook: 1 hr and 30 mins
A star rating of 3.6 out of 5.8 ratingsRate
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Try this tart as a veggie course at Christmas or other celebration. With cheesy pastry and a cheese and spinach filling, it's sure to be a crowdpleaser
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
320g sheet ready-rolled shortcrust
-
2 tbsp plain flour
plus extra for dusting
-
50g grated vegetarian Italian-style hard cheese
plus 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 vegetarian mature cheddar
grated
-
2 medium eggs
-
1 tbsp breadcrumbs
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Nutrition: Per serving
- kcal460
- fat30g
- saturates3g
- carbs30g
- sugars16g
- fibre10g
- protein13g
- salt0.5g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on a lightly floured work surface, and sprinkle the 2 tbsp of hard cheese over one half of the pastry along with ½ tsp cayenne and a crack of black pepper. Fold the other half of the pastry over to close it like a book, and roll out, squashing the cheese in the middle, until it fits into a 22cm tart tin with an overhang. Prick the base with a fork, cover with a sheet of parchment and fill with baking beans. Cook for 15 mins, then remove the parchment and beans. Bake for 10-15 mins until lightly golden, then leave to cool in the tin.
-
step 2
Line a baking sheet with baking parchment. Spoon small piles of the remaining hard cheese (about 16) in a thin layer onto the sheet, then bake for 5-7 mins until bubbling and melted. As soon as they look lacy, remove from the oven or they will burn quite quickly. Transfer to a wire rack to cool and crisp up. Will keep in an airtight container for two days.
-
step 3
Put the spinach in a sieve over a clean bowl, and squeeze well with the back of a spoon. Keep the liquid.
-
step 4
Heat the butter in a heavy-based pan and fry the shallots with a pinch of salt for 10 mins. Stir in the garlic, thyme and 2 tbsp flour, then pour in 250ml of the spinach water, boiling for 1-2 mins. Stir in the mascarpone, nutmeg and a pinch of cayenne, and cook for 5 mins.
-
step 5
Fold through the cheddar and spinach, tip into a bowl and leave to cool for 5-10 mins. Stir in the eggs. Sprinkle the breadcrumbs over the tart case, then pour in the filling. Bake for 35-40 mins until golden. Leave to cool a little before topping with thyme and the cheesy crisps.
Recipe from Good Food magazine, November 2019
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A star rating of 3.6 out of 5.8 ratings
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