Friday 8 April 2016

Forest tart



For pastry
125g white flour
75g cold butter
1 small egg
Pinch of salt

For the filling
250g Brie
500g spinach
4 eggs
1 teaspoon nutmeg
Salt and pepper to taste

Let's start with the pastry:

Try to work quickly so the mix does not become greasy. Heat oven to 190C if you have a fan, 210C for traditional oven.

Put the flour and salt in a large bowl, mix then add the cubes of butter. Use your fingertips to rub the flour and salt into the butter until butter you have a mixture that resembles coarse breadcrumbs, with no large lumps of butter remaining. Add the egg, this will bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes before using.
Grease a 22cm tart tin. Roll out the pastry, on a lightly floured surface, to about 0.5mm. Line your tin with the pastry dough. Let the edges overhang, don’t trim them yet. Chill in the fridge for at least 15 mins. Roughly line the inside of the pastry with baking parchment fill it with baking beans*. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base.

Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Whisk the eggs in a bowl, then whisk in the spinach. Add the Brie and using a hand blender whiz until combined well. Season well with salt, nutmeg and freshly ground black pepper.

Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes.
*(these keep the pastry in shape, you don't have to use official 'Baking Beans' - just any none toxic items of similar mass and weight to a handful of say uncooked beans)

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