Spinach and Roquefort tart

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

Details

Achieving the perfect results

1. Push the pastry evenly into a tart dish, lining the base and walls, then trim. Prick the base. Refrigerate for at least 2 hours.
2. Preheat the oven to 180°C/350°F/gas mark 4.
3. Melt the butter in a pan over a low heat and add the onion.
4. Cook slowly, lid on, for 10 minutes.
5. Add the spinach and cook, stirring regularly. After 2 minutes it should be wilted. Remove from the heat and allow to cool.
6. Mix the Roquefort and mascarpone together in a bowl. Add the eggs and pepper and whisk well. Add this to the cooled spinach.
7. 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.