Spinach and almond tarts recipe
Ingredients
270g (10oz) pack shortcrust pastry
50g (2oz) plain flour
4 eggs, beaten
150ml (5fl oz) 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
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.
