Green tart with almond cream

Name: Green tart with almond cream
Yield: Serves 4
Cuisine: British
Ingredients: 500 g shortcrust or rough puff pastry, your own or ready-made; Salt and freshly ground pepper; 3–4 tbsp chopped green herbs (mint, parsley, chives, wild garlic); 2–3 generous handfuls of spinach or any tender young leaves; 3 large eggs; 2 heaped tbsp ground almonds; 300 ml single 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

Europe
United Kingdom
Lunch
Pie
Vegetarian

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.