Fresh Spinach & Anchovy Tart Recipe

Introduction

This fresh spinach and anchovy tart is a delightful combination of creamy, savory flavors wrapped in a crisp pastry case. Perfect as a starter or a light meal, it offers a simple way to enjoy fresh greens with a hint of umami from anchovies.

Ingredients

• 1 shallow 24cm blind-baked pastry case
• 140g small new potatoes
• 225g bag baby spinach
• 284ml carton single cream
• 2 large eggs
• 50g freshly grated parmesan, plus 2 tbsp extra
• 10 anchovy fillets in olive oil, rinsed and drained

Instructions

1. Step 1: Preheat the oven to fan 160°C / conventional 180°C / gas mark 4. Boil the potatoes in salted water for 6 minutes, then drain and cool under cold running water. Thinly slice the potatoes once cooled.
2. Step 2: Pierce the bag of spinach and microwave for 2½ minutes, or wilt the spinach in a pan with 2 tablespoons of water. When cool enough to handle, squeeze out the excess moisture and finely chop.
3. Step 3: In a large bowl, beat together the cream, eggs, and 50g of freshly grated parmesan. Chop half the anchovy fillets and add them along with the sliced potatoes, chopped spinach, and plenty of black pepper to the bowl. Mix well.
4. Step 4: Pour the mixture into the blind-baked pastry case. Don’t worry if it looks a bit rough at this stage, as this will add to the final rustic appearance.
5. Step 5: Arrange the remaining whole anchovy fillets on top of the tart, then sprinkle with the remaining 2 tablespoons of parmesan.
6. Step 6: Bake for 35-40 minutes, until the filling is set and starting to turn golden on top. Allow the tart to cool for a few minutes before removing from the tin.
7. Step 7: Serve warm or cold, either on its own or accompanied by a fresh tomato and basil salad.

Tips & Variations

• For a milder anchovy flavor, use fewer fillets or rinse them more thoroughly before adding to the filling.
• Try adding chopped fresh herbs like parsley or thyme to the filling for extra freshness.
• If you prefer a richer tart, replace some of the single cream with crème fraîche or double cream.
• Swap the parmesan for pecorino or gruyère for a different cheese twist.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The tart can also be enjoyed cold and is perfect for packed lunches the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute fresh baby spinach with thawed and well-drained frozen spinach. Be sure to squeeze out as much moisture as possible before adding it to the filling to prevent sogginess.

What if I don’t like anchovies?

You can omit the anchovies altogether or replace them with sautéed mushrooms or caramelized onions for a different savory dimension.

Fresh Spinach & Anchovy Tart Recipe

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★★★★★

4.7 from 146 reviews

• Author: Jake
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

A savory and elegant spinach and anchovy tart featuring a crisp blind-baked pastry base filled with creamy parmesan, tender baby spinach, sliced new potatoes, and anchovy fillets baked to golden perfection. This versatile tart can be enjoyed warm or cold, making it perfect as a starter or elegant light meal.

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Ingredients

Scale 1x2x3x

Pastry Case

• 1 shallow 24cm blind-baked pastry case

Filling

• 140g small new potatoes
• 225g bag baby spinach
• 284ml carton single cream
• 2 large eggs
• 50g freshly grated parmesan, plus 2 tbsp for topping
• 10 anchovy fillets in olive oil, rinsed and drained

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Instructions

1. Preheat the Oven. Preheat your oven to fan 160°C, conventional 180°C, or gas mark 4 to prepare for baking the tart later.
2. Cook the Potatoes. Boil the small new potatoes in salted water for 6 minutes until just tender. Drain them and cool quickly under cold running water. Once cool, thinly slice the potatoes to layer into the tart filling.
3. Wilt the Spinach. Pierce the bag of baby spinach leaves and microwave for 2 and a half minutes until wilted, or alternatively wilt the spinach in a pan with 2 tablespoons of water. Once cooled enough to handle, squeeze out any excess moisture from the spinach before finely chopping it.
4. Prepare the Filling. In a large mixing bowl, beat together the single cream, eggs, and 50g of freshly grated parmesan cheese until well combined. Chop half of the anchovy fillets finely and add them along with the sliced potatoes, chopped spinach, and a generous amount of black pepper to the cream mixture. Stir to combine all ingredients evenly.
5. Assemble the Tart. Pour the filling mixture into the blind-baked pastry case. It may look somewhat roughly mixed, but this texture adds to the rustic appearance of the tart. Arrange the remaining whole anchovy fillets evenly on top. Sprinkle the final 2 tablespoons of parmesan cheese over the top to create a golden crust when baked.
6. Bake the Tart. Place the tart in the preheated oven and bake for 35 to 40 minutes. Bake until the filling is completely set and just beginning to turn a lovely golden color on top.
7. Cool and Serve. Allow the tart to cool for a few minutes before carefully removing it from the tin. Serve warm or cold, paired beautifully with a fresh tomato and basil salad or enjoy on its own as a light starter.

Notes

• The tart can be served either warm or chilled according to preference.
• When wilting spinach, be sure to squeeze out all moisture to avoid a soggy tart.
• Using a blind-baked pastry case ensures a crisp base that won’t get soggy from the filling.
• Add freshly ground black pepper generously to balance the saltiness of the anchovies.
• Pair the tart with a light salad for a complete starter or a light lunch.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Starter
• Method: Baking
• Cuisine: European

Keywords: spinach tart, anchovy tart, savory tart, parmesan tart, vegetarian tart option, starter recipe, easy baking recipe