Tarta de Acelga (Spinach and Cheese Tart)
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Ingredients
- 500 g baby spinach
- 1 onion, finely chopped
- 2 garlic cloves
- 320 g ready-made shortcrust pastry
- 4 large eggs
- 120 g mature cheddar, grated
- 80 ml whole milk
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 671 kcal
- Protein
- 25.8 g
- Carbohydrate
- 43.4 g
- of which sugars
- 5.1 g
- Fat
- 42.7 g
- of which saturates
- 19.3 g
- Fibre
- 4.9 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Heat the olive oil in a pan and cook the onion and garlic for 5 minutes until softened.
- 2
Add the spinach and cook for 4-5 minutes, stirring, until wilted. Tip into a sieve and squeeze out the excess liquid.
- 3
Roll out the pastry and line a 23cm tart tin. Prick the base and bake for 10 minutes.
- 4
Beat the eggs with the whole milk, then stir in the spinach mixture and most of the cheddar.
- 5
Pour into the pastry case, scatter with the remaining cheddar and bake for 30-35 minutes, until set and golden.
- 6
Leave to cool for 5 minutes before slicing.
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