Spinach tart







Cook Time

35-40 Min


  • 900g/2lb spinach leaves
  • 25g/1oz butter
  • 4 eggs
  • 375ml/13fl oz double cream
  • 50g/2oz granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon ground coriander
  • pinch of ground nutmeg
  • 450g/1lb shortcrust pastry
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Blanch the spinach for 1 minute in boiling water. Put in a colander, and refresh under cold running water. Drain, squeeze out the excess water and chop. In a frying pan, melt the butter and add the chopped spinach. Sauté for 2 minutes.
  • Whisk 3 of the eggs, the cream and the sugar together in a bowl. Add the lemon zest, coriander and nutmeg. Add the mixture to the frying pan, and stir through.
  • Roll out two-thirds of the dough to line a baking dish, reserving the extra third to form a lattice top. Fill with the spinach mixture and cover with strips of the remaining dough. Beat the yolk of the remaining egg with 1 tablespoon water. Brush the lattice top with the mixture.
  • Bake in the oven for 30 minutes or until the pastry is lightly browned.
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