A sophisticated tart with a thin, crunchy and interesting crust that is great for special occasions. This version uses artichokes preserved in oil and fresh spinach but for a real store cupboard “magic from nothing” moment frozen spinach can be used. Here I remembered “pasta nonnas” in Italy and all their wisdom by placing the tart on a hand printed piece of fabric given generously from a bridal trousseau – what a treasure.
Ingredients for 1 x 20cm tart
1 blind baked olive oil and wine pastry shell
Filling
- 500g fresh spinach, washed but not chopped
- 1 jar of artichoke hearts under oil
- 1 small onion
- 1 clove of garlic
- 2 eggs
- 200-250ml full fat milk
- 1/2 teaspoon nutmeg
- pinch of salt
- 50g grated parmesan
How To
Wash the spinach but do not drain it
Cut the onions into small cubes and lightly fry until transparent in a larger frying pan than you think necessary. Add the chopped garlic clove. Cover with the spinach and let the steam and heat cook the spinach through – 3-5 minutes only. Switch off the heat and proceed with your filling.
Cut 2 or 3 artichoke hearts into chunky slices
Beat the eggs, cream, salt pepper and nutmeg together. Add 20g of the parmesan.
Squeeze out any excess water from the spinach and onion/garlic mixtre. Spoon gently over the tart base.
Pour the egg mix gently over the spinack mixture and fork through a little bit.
Place the artichoke pieces on top – if they disappear under no matter
Sprinkle the remaining parmesan on top
Bake at 170C until browned on top. When cooled slightly remove (carefully) from the tin.