Cornish Yarg and Spinach Tart
A great lunch dish, which makes use of a beautiful British cheese.
90 minutes to prepare
Serves 8Print Recipe
- For the short crust pastry:
- 250g plain flour
- Pinch of salt
- 125g cold butter (cubed)
- 1 egg (separated)
- For the filling:
- 2 tablespoons olive oil
- 50g butter
- 750g spinach
- 1 garlic clove (finely chopped)
- Salt and pepper
- Whole nutmeg
- 200ml double cream
- 100ml single cream
- 4 egg yolks
- 1 whole egg
- 250g grated Yarg Cornish cheese (rind on)
- To make the short crust pastry: Sift the flour into a food processor, add the salt and butter then whizz for about 45 seconds.
- Add the egg yolk and blend for a further 15 seconds. At this stage, add a couple of teaspoons of ice cold water. The mixture should become less crumbly and form a ball. Stop pulsing once the ball has formed. Be careful not to add too much water.
- Remove the pastry from the mixer, wrap in cling-film and place in fridge for at least 30 minutes.
- When ready to make the tart, preheat the oven to 170C/325F/gas mark 3.
- Roll out the pastry to a diameter of about 30cm on a lightly floured surface, lift into a well-buttered flan dish and press into place. Trim the excess from the sides.
- Place in the oven and bake blind for 10-15 minutes.
- To make the filling: Heat the olive oil with the butter in the largest frying pan you own. You may need to do the spinach in a couple of batches if you are using a small pan.
- Once the butter and oil start bubbling, add the spinach and season with the garlic, salt, pepper and a good grating of the nutmeg.
- Stir until the spinach has wilted, then place in a colander to strain and leave until cold enough to handle. Squeeze the leaves as hard as you can to extract excess moisture.
- Mix the creams together, add the egg yolks, whole egg and spinach, season to taste, then blitz in a food processor.
- Place half of the cheese in the pastry case, pour over the spinach mix and top with the remaining cheese.
- Return to the bottom of the oven and cook for 45 minutes. If the top looks as though it is getting slightly overdone, cover with baking paper.
- Cool for at least 30 minutes before slicing and serving.