Page 123 - COMING UNSTUCK by Sara tuck
P. 123
spinach A few years ago I was lucky
enough to go to Paris with
tart my son Henry, and we ate
the most amazing spinach
tart at Merci – this is my
tribute to that beautiful dish.
Serves 6 For the pastry, pulse the flour, butter and parmesan in a food
processor until the mix resembles fine breadcrumbs. Add
Pastry: egg yolk and water and pulse to combine. Tip out onto the
1⅓ cups plain flour bench and press together into a dough round. Wrap in plastic
110g (4 oz) butter, chilled, wrap and chill in the fridge for 10 minutes. Preheat the oven
chopped to 180˚C (350˚F). When the pastry has rested, roll it out on a
⅓ cup (40g, 1½ oz) grated lightly floured bench into a circle wide enough to line a 25cm
parmesan (10 in) loose-bottomed tart tin. Line the base and sides with
1 egg yolk baking paper and fill with baking beans or raw rice. Cook for
1-2 tbsp chilled water 10 minutes, remove baking paper and weights, and continue
cooking for a further 10 minutes while you prepare the filling.
Filling:
700g (1½ lb) frozen spinach, The filling is too easy – just whizz everything together in a
defrosted, drained in food processor. Pour the filling into the base and cook a further
a colander and squeezed dry 28-30 minutes so that the tart is just set. This iron-rich tart can
3 eggs be eaten hot or at room temperature, but I would advise resting
1 egg yolk it for at least 10 minutes before removing from the tin and
¾ cup (75g, 2½ oz) grated cutting. Beautiful with just a little good bread and a glass or two
parmesan of red wine on the side – an antioxidant feast!
¼ cup cream (heavy cream)
good grinding of black pepper
and sprinkle of sea salt
good grating of fresh nutmeg
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