Spanish tarts

Spanish tarts

By
From
Encyclopedia of Food and Cookery

Make in 10 cm rings for a first course, or in tartlet tins for party savouries.

Ingredients

Quantity Ingredient
1 quantity * rich shortcrust pastry [rid:4692]
1kg spinach
freshly ground black pepper
nutmeg
30g butter
2 onions, finely chopped
2 tablespoons plain flour
250ml milk, warmed
60g swiss cheese, grated
1 teaspoon lemon juice
1/2 teaspoon paprika
40g fresh breadcrumbs
salt

Method

  1. Roll out pastry dough and use to line 4 × 10 cm flan rings or 16–18 × 5 cm tartlet tins. Prick well, chill for 30 minutes, then bake blind in a preheated hot oven (200°C) until golden. Cool in tins.
  2. Pack spinach into a saucepan and season with salt, pepper and nutmeg. Cover tightly and cook, in water that clings to leaves after rinsing, for 5–6 minutes or until soft. Drain well and, when cool enough to handle, squeeze out as much moisture as possible. Chop spinach finely.
  3. Melt butter in saucepan and cook onions gently until soft but not brown. Add flour and stir over low heat for 1 minute. Remove from the heat and cool slightly, then add milk, stirring until it is smoothly blended.
  4. Return to heat and stir until boiling. Season with salt, pepper and a little nutmeg. Fold in spinach. Remove from heat and stir in 30 g cheese and the lemon juice. Adjust seasoning.
  5. Fill tart shells with mixture. Mix remaining cheese, paprika and breadcrumbs and sprinkle over the tops. Place under a preheated grill or in a preheated hot oven (200°C), until tops are browned. Serve hot or warm.
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