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.
Ingredients
Scale
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
Instructions
- Preheat the Oven. Preheat your oven to fan 160°C, conventional 180°C, or gas mark 4 to prepare for baking the tart later.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
