Spinach Tart Recipe

Find Recipes invites you to try Spinach Tart Recipe

Ingredients:
900g/2lb spinach leaves
25g/1oz butter
4 eggs
375ml/13fl oz double cream
50g/2oz granulated sugar
1 teaspoon finely grated lemon zest
1 teaspoon ground coriander
pinch of ground nutmeg
450g/1lb shortcrust pastry

Preheat the oven to 180°C/350°F/Gas mark 4. Blanch the spinach for 1 minute in boiling water. Put in a colander, and refresh under cold running water. Drain, squeeze out the excess water and chop. In a frying pan, melt the butter and add the chopped spinach. Sauté for 2 minutes. Whisk 3 of the eggs, the cream and the sugar together in a bowl. Add the lemon zest, coriander and nutmeg. Add the mixture to the frying pan, and stir through. Roll out two-thirds of the dough to line a baking dish, reserving the extra third to form a lattice top. Fill with the spinach mixture and cover with strips of the remaining dough. Beat the yolk of the remaining egg with 1 tablespoon water. Brush the lattice top with the mixture. Bake in the oven for 30 minutes or until the pastry is lightly browned.

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Onion Tart Recipe

Find Recipes invites you to try Onion Tart Recipe

Ingredients:
For the pastry
25g/1oz self-raising flour
50g/2oz butter
pinch of salt

For the filling:
6 onions, sliced
150ml/5fl oz boiling water
4 rashers streaky bacon, diced)
50g/2oz butter
1 teaspoon dried mixed herbs
2 egg yolks
50ml/2fl oz double cream
salt and freshly ground blackpepper

Preheat the oven to 180°C/350°F/Gas mark 4. Grease a medium-sized baking tin. To make the pastry, sift the flour into a bowl and rub in the butter. Add a pinch of salt to 50ml/2fl oz water, then gradually add to the bowl until the mixture forms a ball. Roll out and use to line the bottom of the tin. For the filling, sweat the onions in the boiling water for 5 minutes. Drain. Fry the bacon in a little of the butter until crisp. Add the remaining butter,onions, mixed herbs, salt and pepper, and cook for 15 minutes. Beat the egg yolks and cream together. Add to the onion mixture, and pour into the baking tin. Bake in the oven for 40-45 minutes. Serve hot.

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Leek Pie Recipe

Find Recipes invites you to try Leek Pie Recipe

Ingredients:
225g/8oz shortcrust pastry
900g/2lb leeks, thinly sliced
450g/1lb button mushrooms
50g/2oz butter
3 egg yolks
300ml/10fl oz crème fraîche
salt and freshly ground blackpepper

Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry and line a greased 20cm/8in pie tin. In a frying pan, sweat the leeks and mushrooms in the butter until tender. Spoon into the pie tin. In a bowl, beat together the egg yolks and crème fraîche. Season with salt and pepper. Pour the mixture onto the leeks. Bake in the oven for 25-30 minutes until the filling is set. Serve warm.

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Crab Quiche Recipe

Find Recipes invites you to try Crab Quiche Recipe

Ingredients:
For the pastry:
175g/6oz flour, sifted
75g/3oz butter, cubed
pinch of salt

For the filling:
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double cream
1 tablespoon finely chopped fresh
flat-leaf parsley
1 tablespoon finely chopped freshfennel
1 spring onion, chopped
salt and freshly ground blackpepper

Preheat the oven to 190°C/375°F/Gas mark 5. Put the flour, butter and pinch of salt in a bowl, and work with the tips of your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons water, and mix to a dough. Knead the pastry on a floured surface until smooth. Form into a slightly flattened disk, wrap in cling film and chill for 30-45 minutes. Roll out the pastry and use to line a 20cm/8in pie dish. Break up the crabmeat with a fork, and scatter over the bottom of the pastry shell. Put the eggs, cream and parsley in a bowl. Season with salt and pepper. Beat together until the mixture is smooth, then pour over the crabmeat. Bake in the oven for 40 minutes until the filling is set and the top is golden. Serve hot or warm, garnished with the spring onion.

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