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Bacon, Spinach
& Cheese Tart

Bacon-spinach-and-cheese-tart.webp
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 cheese - strong cheddar or blue cheese

  • 3 eggs

  • 6 tablesp. of reduced fat crème fraiche

  • Salt and freshly ground black pepper

  • Lightly dressed green salad and boiled new potatoes, to serve

Method

Preheat the oven to Gas Mark 4,180C (350 F). Lightly butter a 35 x 11cm loose-bottomed flan tin.

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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.

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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.

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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.

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Repeat with the remaining sheets, arranging them at different,overlapping angles.

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Spoon the spinach and onion mixture into the pastry case and scatter the ham or bacon on top, then grate or crumble over the cheese.

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Beat together the eggs, crème fraiche and seasoning in a bowl, then pour into the pastry case. Bake for 30minutes until the filling is set and the filo pastry is golden.

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Serving Suggestions

To serve, cut into slices and arrange on plates with salad and new potatoes.

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