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Title: Spinach & Basil Tart
Categories: Tart Main
Yield: 6 Servings
| PASTRY | ||
| 3 | c | Plain flour |
| 1 | ts | Salt |
| 3 | tb | Iced water |
| 3 | tb | Butter or veg margarine |
| FILLING | ||
| 2 | pk | Frozen chopped spinach |
| 1 | sm | Can anchovy fillets |
| 1 | tb | Basil, chopped |
| Salt, pepper to taste | ||
| 1 | Tomato, sliced thinly | |
| 3 | Eggs | |
| Capers or sliced olives | ||
| Ground nutmeg | ||
PASTRY: Sift flour and salt together, then rub in butter until the mixture resembles breadcrumbs. Add sufficient iced water to make a stiff dough, then roll out thinly. Take a buttered 25cm (10 inch) tart plate and line it with the pastry, trimming the edge and pricking it all over with a fork. Put in a moderate oven (180C/350F) for 15 to 20 minutes, until just cooked.
FILLING: Thaw the spinach as instructed on the package. Beat the eggs with the milk, fold into the spinach with the basil, add salt and pepper to taste and pour into the pastry shell. Make a pattern with the anchovies, tomato slices and capers, finish with the nutmeg and put back into the oven at 180C/350F for a further 30 minutes or until the filling is firm. Decorate the centre with a sprig of fresh basil. Serve either hot or cold.
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