Green tart with almond cream

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

A recipe adapted from John Evelyn’s Acetaria, A Discourse of Sallets (published in 1699) makes a perfect lunch in the garden.

Ingredients

  • 500 g shortcrust or rough puff pastry, your own or ready-made
  • 2–3 generous handfuls of spinach or any tender

Method

Preheat the oven to 200°C/400°F/Gas mark 6.

Roll out the pastry and use it to line a loose-bottomed tart tin, 20 cm in diameter. Prick the pastry in a few places, line with foil and weigh it down with a handful of dry beans or rice.