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Spinach and almond tarts recipe

2 ratings

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
Vegetarian

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
473kcal 24%
Fat
28g 41%
Saturates
8g 40%
Sugars
3g 3%
Salt
0.9g 15%

of the reference intake
Carbohydrate 43.6g Protein 14.6g Fibre 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