Bacon, Spinach & Blue Cheese Tart
Intermed..
Introduction
Filo pastry is a fantastic alternative to shortcrust and puff, and surprisingly easy to work with. We love this simple pie for an elegant lunch party. Courtesy of www.bordbia.ie
Ingredients
- 50g butter, plus extra for greasing
- 100g cooked ham or loin of bacon, cut into cubes
- 1 small onion, finely chopped
- 350g fresh spinach, washed, well drained and tough stalks removed
- 5 sheets filo pastry, thawed
- 75g blue cheese
- 3 eggs
- 6 tbsp reduced fat creme fraiche
- Salt and pepper
- To serve:
- Lightly dressed green salad and boiled new potatoes
Method
- 1. Preheat the oven to 180°C/350°F/gas mark 4. Lightly butter a 35 x 11cm loose-bottomed flan tin. Heat a large non-stick frying pan. Add a knob of the butter and cook the onion for 4-5 minutes until softened but not coloured. Stir in the spinach and cook for a few minutes until wilted, stirring. Turn the mixture into a sieve and press well with a wooden spoon to squeeze out all of the excess liquid.
- 2. Melt the remaining butter in a small pan or in the microwave. Lay one sheet of filo across the base of the tin with the edges slightly overhanging the sides. Brush with melted butter. Repeat with the remaining sheets, arranging them at different, overlapping angles.
- 3. Spoon the spinach and onion mixture into the pastry case and scatter the ham or bacon on top, then crumble over the blue cheese. Beat together the eggs, creme fraiche and seasoning in a bowl, then pour into the pastry case. Bake for 30 minutes until the filling is set and the filo pastry is golden. Serve cut into slices and arranged on plates with salad and new potatoes.
- 4.
