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Spinach and almond tarts recipe

Spinach and almond tarts recipe

2 ratings

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  • Serves 4
  • 20mins to prepare and 35mins to cook
  • 473 calories / serving
  • Vegetarian


  • 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

  • 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


  1. 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.
  2. 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.
  3. 5 minutes before the tarts are finished baking, sprinkle the almonds on top.

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