Puff pastry spinach tart

Puff pastry spinach tart


1 person made this

About this recipe: A spinach tart the way we've done usually at home. The pastry for the top of the tart is sliced up into ribbons then laid across to form a lattice.

Serves: 4 

  • 2 puff pastry sheets
  • 500g frozen spinach
  • butter or oil, for frying
  • 5 cloves garlic, sliced
  • 40g butter
  • 40g plain flour
  • 1L milk, warmed
  • salt, to taste
  • ground nutmeg, to taste
  • 1 egg yolk, lightly beaten

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Grease a baking tray and dust with a bit of flour. Roll out one sheet of puff pastry, lay it on the tray, then prick the bottom with a fork.
  3. In a saucepan over a high heat, boil the spinach for just a few minutes until no longer frozen. Drain well, squeezing out excess water.
  4. Fry the garlic in a frying pan with a bit of butter or oil until crispy, then add the spinach. Cook for a few minutes and then remove from the heat.
  5. To make the bechamel sauce, melt the butter in a frying pan, add flour and mix well, cooking for a minute. Gradually whisk in warm milk, then add salt and nutmeg. Remove from the heat.
  6. Mix the bechamel and spinach together and spread over the top of the puff pastry.
  7. Slice up the remaining puff pastry into ribbons then add on top to form a lattice. Brush with egg yolk.
  8. Bake in the oven until the puff pastry is risen and golden (about 15 to 20 minutes). You can grill for a few minutes to give a golden hue to the lattice.

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