Recipes by type‎ > ‎Vegetarian‎ > ‎

Spinach and roasted garlic tart

This is really good, beautiful and great finger food for a baby/ toddler. Never mind that it has spinach in, just don't tell them and certainly don't look worried when you offer it to them. Omit the garlic if you don't want to reek.  
  • cheesy shortcrust pastry
  • large bag spinach/ chard
  • large knob butter
  • 2 garlic cloves, chopped roughly
  • 200g double cream (or if you don't have quite enough, top up with milk)
  • 2 eggs, beaten
  • large handful grated cheddar cheese
  • seasoning
  • 3-4 whole garlic cloves, with skin on
  1. Roll out the pastry, and place in a flan dish.  Prick the base with a fork and place in the fridge for about 20 minutes.
  2. Melt the butter gently in a large pan and wilt the spinach/ chard in the butter. Add the chopped garlic, stir and let cook gently for a few minutes.  Take off heat and set to one side. 
  3. Measure out the cream/milk, eggs and mix together.  Add most of the cheese and stir.
  4. Bake blind the pastry. Put it in a hot oven (200 C), lined with some foil and weighted down with some dried beans - I have a tin of dried beans that I use and reuse for this task, and wash and save the foil each time - for about 10-15 minutes, until the pastry is beginning to go golden.
  5. At the same time, roast the whole garlic cloves in their skin, being careful not to let burn - check every 5 minutes.
  6. Remove from the oven, remove the foil and dried beans.  Allow to cool for a short while.  
  7. Arrange the wilted spinach/ chard on the pastry base.  
  8. Squeeze out the caramelly garlic cloves from their skin onto the spinach. 
  9. Pour the cream/egg mixture over.  Sprinkle the remaining cheese on top.
  10. Bake in a hot oven (180 C) for about half hour, or until it looks set.