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Spinach & Blue cheese tart (FingerFood)Posted Tuesday, May 29, 2001 by PAF-Recipes This ideal for lunch, and can be eaten hot or cold.
Ingredients:
250g flour
125g cold butter, chopped
¼ cup iced water
pinch of salt
2 onions
2 tbsp butter
1 bunch of spinach
200g strong blue cheese
4 eggs
500ml milk
pepper
2 tablespoons grated parmesan
How to Cook:
To make the pastry, put the flour and butter into a food processor. When the mixture resembles fine breadcrumbs, add the water. Take out of the food processor. Knead lightly. Roll out and line a 30cm flan case. Refrigerate for at least 30minutes. NB: Short crust pastry can be substituted for this recipe.
Chop the onions and cook until golden brown in the butter. Put the onions into a sieve to drain off the butter. Wash the spinach well and cook in a little water for a minute, immediately drain and plunge into cold water. Squeeze all the water out of the spinach and chop roughly. Crumble the blue cheese.
Beat the eggs with the milk, salt and pepper and set aside.
To assemble the tart, spread the onions on the bottom, then the spinach, and lastly the blue cheese all over the tart. Fill with the egg mixture and sprinkle the top with the parmesan.
Bake in a pre-heated oven 200C for 40 minutes or until golden brown.
 
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