Tuesday, 27 November 2007
BAKED EGGS IN SPINACH TARTS
INGREDIENTS:
Preparation Time: 20 minutesCooking Time: 40 minutes Serves: 6
1-450g/1lb ready made shortcrust pastry;
2-2 tbsp olive oil;
3-1 small onion, chopped;1 garlic clove ;
4-350g/12oz young spinach leaves, washed2.
5-5ml / 1/2 tsp grated nutmeg;
6-4 tbsp crème fraiche;
7-50g/2oz gruyere cheese grated;
8- large Lion Quality eggs ;
PREPARATION:
1-Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6.
2- Cut the pastry into six pieces and thinly roll out each on a lightly floured board.
3-Use to line six 10cm/4in fluted flan tins.
4-Line with greaseproof paper and half fill with baking bean.
5- Bake for 10 mins, remove the paper and beans and bake for a further 5 mins.
6-Meanwhile, heat the oil in a large pan, fry the onion and garlic for 2-3 mins or until soft, then add the spinach leaves, stirring to pack them into the pan.
7- Cover and cook over a medium heat for 3-4mins or until all the leaves have wilted.
8-Tip the spinach into a sieve and squeeze out the excess liquid. Return to the pan, add the nutmeg, 30ml/2tbsp crème fraiche, 1 beaten egg and half the cheese and plenty of salt and ground black pepper. Mix well.
9-Divide the spinach between the pastry cases, making a well in the centre of each.
8-Tip the spinach into a sieve and squeeze out the excess liquid. Return to the pan, add the nutmeg, 30ml/2tbsp crème fraiche, 1 beaten egg and half the cheese and plenty of salt and ground black pepper. Mix well.
9-Divide the spinach between the pastry cases, making a well in the centre of each.
10-Carefully crack an egg into the well in the centre of each, spoon 5ml/1tsp crème fraiche over each and sprinkle over the remaining cheese.
11- Bake for 12-15mins or until the tops are pale golden and the eggs just set but the yolks are still a little runny.
12-Serve warm with salad leaves.
BOM APETITE
Labels: TARTS
posted by Filomena & Bill Price at
12:46
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