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Spinach Cream Cheese Tart with Anchovies
- Serves
6–8
- Difficulty
Medium
Published 1984
This tart, with its rich spinach filling, crunchy crust and white-patterned top makes a welcome change from a quiche and is easy to prepare. It can also make a summer lunch.
Ingredients
8 oz 225 g 5 oz 150
Method
Pull the stalks off the spinach and boil the leaves in a little salted water in a covered saucepan for 4–6 minutes, just until soft. Rinse through with cold water and drain thoroughly, pressing out the water with a wooden spoon. Stir together the crushed biscuit, the salt and the melted butter. Spoon the mixture into a 9-inch (23 cm) fluted metal flan tin with a removable base and press evenly
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