Free Recipe Roquefort And Spinach Tart
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Roquefort And Spinach Tart Recipe
170 g Puff pastry; (6oz)
Little flour for rolling
25 g Butter; (1oz)
1 Onion; peeled and chopped
1 Clove garlic; finely chopped
175 g Leaf spinach; washed, dried
; stalks removed
Salt and freshly ground
Freshly grated nutmeg
115 g Roquefort cheese; (4oz)
150 ml Creme fraiche; (1/2pint)
1/2 Lemon; Juice of
50 g Cheddar cheese; grated (2oz)
Roquefort And Spinach Tart Preparation
Preheat the oven to 180oC/350oF/gas mark 4 and put in a baking tray to heat. Roll out the pastry nice and thin and use to line a 20x4cm (8×1 1/2 inch) greased fluted metal flan tin with a removable base. For the filling, melt the butter in a large pan and saut‚ the onion and garlic until they are tender. Add the spinach and continue to cook until it has wilted. Transfer the mixture to a sieve and press it hard with a spoon to squeeze out most of the moisture. Turn it out on a board, season it with a little salt, pepper and nutmeg, then chop it coarsely. Spread the spinach mixture over the pastry base and crumble the Roquefort on top. Mix the eggs and creme fraiche with the lemon juice, and maybe, some pepper. Don”t add salt as the Roquefort is slightly salty. Pour the cream mixture all over the spinach and Roquefort filling and scatter the Cheddar on top. Bake the tart on the hot baking tray for about 40 minutes or until the filling and pastry are cooked through. If the tart starts to colour too much, simply cover with a sheet of tin foil. Remove the tart from the oven and leave to cool slightly. Serve warm with some mixed salad leaves. Converted by MC_Buster. Per serving: 2407 Calories (kcal); 193g Total Fat; (71% calories from fat); 72g Protein; 100g Carbohydrate; 907mg Cholesterol; 3259mg Sodium Food Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 34 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Recipe Serves: 1
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