Spinach and (three) cheese tart
Imagine the scene. It was a Sunday lunchtime, I had some left over ricotta and feta and some spinach, I was umming and ahh-ing about what to eat and the end result was a quick and tasty savoury tartlet.
Time: 1 hour (including chilling baking)
Ready made shortcrust pastry sheet, rolled to 3mm thickness
6 balls frozen spinach, thawed in hot water and squished in sieve to remove as much liquid as possible
50g mature cheddar
1 egg, beaten
Salt and pepper to season
Roll pastry thinner than it comes in the pack and line two small loose-bottomed tart tins. Prick all over and then chill in the fridge for 20 to 30 minutes. Meanwhile preheat the over to 170 degrees centigrade. Once fully chilled, line with non-stick baking paper and fill with baking beans and blind bake for 15 minutes. Then remove the baking beans and paper and continue to bake until cooked through but still pale. Allow to cool slightly.
Make your filling by combining all the ingredients except the feta. Season with salt and pepper and a grating of nutmeg to your liking. Spoon filling into the tart cases almost to the top (they shouldn’t spill during baking) and then crumble feta over the top. Bake until firm but still springy in the middle, the pastry golden (about 20-30 minutes). Eat!