Spinach and almond tarts recipe
These individual tart portions are a great starter recipe. Use ready-made shortcrust filled with a spinach and almond mix for a impressive vegetarian dish, best served with a big green salad on the side.
See method- Serves 4
- 20mins to prepare and 35mins to cook
- 473 calories / serving
Ingredients
- 270g (10oz) pack shortcrust pastry
- 50g plain flour
- 4 eggs, beaten
- 150ml almond milk
- ½tsp nutmeg
- 200g (7oz) frozen leaf spinach, defrosted, excess liquid squeezed out, and chopped
- 1 spring onion, finely sliced
- flaked almonds, to top
Each serving contains
- Energy
- 1980kJ 473.0kcal
- Fat
- 28g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 43.6gProtein 14.6gFibre 4.4g
Method
- Preheat the oven to Gas 6, 200°C, fan 180°C. Roll out the pastry and line 4 shallow individual tart tins. Line the pastry with nonstick baking paper and baking beans and cook for 10 minutes. Remove the beans and greaseproof paper and cook for a further 5 minutes.
- Put the flour in a bowl and make a well in the centre. Beat the eggs with the almond milk and season well with salt, pepper and nutmeg. Divide the spinach and spring onion between the blind baked cases, pour the egg mixture on top, and place in the oven for 20 minutes or until the middle is set.
- 5 minutes before the tarts are finished baking, sprinkle the almonds on top.
- See more Dairy free recipes
