Spinach & watercress salad
Superhealthy and good source of vitamin C
Fresh spinach & anchovy tart
- Preparation and cooking time
- Cook: -
- Ready in 1¾ hours, inc making pastry and cooking
- More effort
- Serves 8
Skip to ingredients
- 1 shallow 24cm blind-baked pastrycase
Filling
- 140g small new potatoes
- 225g bag baby spinach
- 284ml carton single cream
- 2 large eggs
- 50g freshly grated parmesanplus 2 tbsp
- 10 anchovyfillets in olive oil, rinsed and drained
Nutrition: per serving
- kcal347
- fat23.5g
- saturates13.4g
- carbs24g
- sugars0g
- fibre0g
- protein11.4g
- salt0glow
Method
step 1
Preheat the oven to fan 160C/ conventional180C/gas 4. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice. Pierce the bag of spinach and microwave for 21⁄2 minutes (or wilt in a pan with 2 tbsp water). When cool enough to handle, squeeze out the excess moisture and finely chop.
step 2
Beat the cream, eggs and 50g/2oz cheese together in a large bowl. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper. Pour into the pastry case (don’t worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
step 3
Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden. Allow to cool for a few minutes before removing from the tin. Serve warm or cold with a tomato and basil salad, or on its own as a starter.
