Gregg Wallace insists you try
this easy, light and rich recipe.
"Make this, I beg you. Everyone always seems terribly impressed by tarts. In fact, I make two at a time - I always demolish one before it’s cooled."
Ingredients
Serves 4
500g (1lb 2oz) ready-rolled puff pastry
25g (1oz) butter
1 red onion, finely sliced
125g (4.5oz) spinach, leaf only
150g (5.5oz) Roquefort cheese
100g (3.5oz) mascarpone cheese
4 eggs
Black pepper
Achieving the perfect results
- Push the pastry evenly into a tart dish, lining the base and walls, then trim. Prick the base. Refrigerate for at least 2 hours.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Melt the butter in a pan over a low heat and add the onion.
- Cook slowly, lid on, for 10 minutes.
- Add the spinach and cook, stirring regularly. After 2 minutes it should be wilted. Remove from the heat and allow to cool.
- Mix the Roquefort and mascarpone together in a bowl. Add the eggs and pepper and whisk well. Add this to the cooled spinach.
- Pour the mixture into the tart and bake for 45 minutes.
This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.