Spinach and Gruyere Tart

Serves 4

A delicious supper dish that can get even the most ardent of spinach haters to eat spinach!  It’s a free form tart and very pretty.

1 TBS olive oil
1 medium red onion, peeled and finely chopped
1/2 pound of baby spinach leaves, washed
300g shortcrust pastry, thawed if frozen (enough pastry to make a 12 inch round)
2 TBS fresh pesto sauce
120g gruyere cheese, grated (1 cup)
1 large free range egg, beaten
sea salt and freshly ground black pepper
1 TBS toasted pinenuts

Heat the oil in a small pan and add the onion.  Cook, stirring for about 4 minutes, until softened.  Add the spinach and cook just to wilt.  Drain all in a colander and press out as much water as you can.  Set aside.

Roll your pastry out to a 12 inch circle.  Place onto a flat baking sheet. Spread the centre,  leaving about 2 inches all the way around free, with pesto sauce.  Reserve 1 TBS of the cheese and place the remainder into a bowl.  Add the drained spinach, onion, beaten egg, salt and pepper.  Mix together well.  Place this mixture  in the centre of the pastry circle on top of the pesto.  Fold up the edges of the pastry over the spinach, pleating it decoratively.   You will only want to fold it up about 2 inches all the way around, leaving the centre open. Sprinkle with the remaining cheese and pine nuts.

Bake in the heated oven for 15 to 20 minutes until golden brown.  Cut into 4 wedges to serve.

 I really hope that you will want to give this a go.  I once made this for my boss when I worked at the Manor, and she said to me . . .  “Marie, I do believe you have found a way to get me to eat spinach!” High praise indeed, as she was a very picky woman! 

All you need to serve with this is a salad on the side. Bon Appetit!

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