Spinach Cream Cheese Tart with Anchovies

Name: Spinach Cream Cheese Tart with Anchovies
Yield: Serves 6–8
Ingredients: salt and black pepper; salt and black pepper; 6 tablespoons (6 x 15 ml spoon) double cream; 5 fl oz (150 ml) carton of soured cream; 5 fl oz (150 ml) carton of soured cream; 1¾ oz (50 g) can of anchovies; 5 oz (150 g) plain wholemeal biscuits, crushed in a food processor or liquidiser or under a rolling pin; ½ teaspoon (2.5 ml spoon) salt; 2 oz (50 g) butter, melted; 8 oz (225 g) cream cheese; 8 oz (225 g) fresh spinach

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

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) fresh spinach
5 oz (150

Fish course
Pescatarian
Summer

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