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Print this Recipe    Spinach Tart

Spinach & Pine Nut Tart

375 g pkg. ready rolled fresh shortcrust pastry
250 g bag fresh spinach
Creamy Danish Blue Cheese
50 g pine nuts, lightly toasted
1 medium egg
142 ml carton single cream or milk
Salt and freshly ground black pepper

Preheat the oven to 200c, 400f or Gas Mark 6. Line a 22cm round
flan tin with the pastry. Prick the base with a fork, line with
baking parchment and baking beans, and bake in preheated oven for
15 minutes until lightly golden. Leave to cool. Cook the spinach
and squeeze completely dry through a sieve. Cool then roughly chop
and arrange in the base of the pastry case. Crumble over the
cheese and sprinkle over the pine nuts. Whisk together the eggs,
cream or milk and seasoning and pour into the pastry case. Return
to the oven for a further 20 minutes or until lightly set. Serve
warm or cold.

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