Spinach & Onion Puff Tart


This is a recipe from The River Cottage Baby and Toddler Cookbook by Nikki Duffy. I was really pleased to receive a promotional copy of this book and have used it quite a few times when I am looking for inspiration.


Cooper loves this tart, so I make it for him fairly regularly. He likes to eat it cold as a snack, but his favourite way of eating it is hot with vegetables and baked beans.

This tart could be made with a variety of vegetables, so it is very versatile and a great way of using up left over veg. I do like it with spinach though. It is an easy way of getting some spinach in Cooper's diet.



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Spinach & Onion Puff Tart
An easy and tasty seasonal tart that will delight both children and adults.
Ingredients
  • 350g-400g spinach
  • 2 tbsp rapeseed or olive oil
  • 1 onion, quartered and finely chopped
  • 1 garlic clove, cut into slivers
  • 1 tsp chopped thyme leaves
  • 375g good-quality ready-made all-butter puff pastry
  • 50g Cheddar or other hard cheese, grated
  • freshly ground black pepper
  • sea salt
Instructions
Preheat the oven to 190c / gas 5. Grease a baking tray or line with a non-stick liner.

If the spinach is mature, tear out any tough stalks. Wash the spinach thoroughly, then pack it, with just the water that clings to it, into a saucepan. Cover, put over a medium heat and wilt the spinach in it's own liquid - this takes only a few minutes. Drain and leave in a colander to cool. When cool enough to handle, squeeze out as much liquid as you can with your hands, then chop the spinach roughly.

Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and cook gently, stirring often, for 10-15 minutes, until really soft and golden. Add the garlic for the last few minutes. Add the thyme leaves, then the chopped spinach, season if you like.

Roll out the puff pastry on a lightly floured surface to a square about 5mm thick, and lift onto the baking tray. Spread the spinach mix over the pastry, leaving a margin along the edges. Scatter over the grated cheese and bake for 15-20 minutes or until the pastry has puffed and golden, and the cheese is turning golden too. Serve warm or cold.

Notes:

I wash my spinach in a colander and then pour a kettle worth of boiling water over the spinach to wilt it. I feel there is no need for a pot. I also used dried thyme as I didn't have any fresh thyme.
Details
Total time: Yield: 1 tart







This recipe was originally published on my other blog Tinned Tomatoes.

2 comments:

  1. how lovely. I do find ready made pastry a godsend for nice quick homemade meals like this one x

    ReplyDelete
  2. It is really handy WLM, the days of me making puff pastry are long gone. Just not enough hours in the day and the ready made puff is so good.

    ReplyDelete

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