The festive period revolves around food. At home, I usually have biscuits everywhere, all kinds of chocolates, there's turkey in the fridge and plenty of sausage rolls just in case you get hungry. I also love to try new recipes when I have the time. This tart recipe from Philleigh Way will go down a storm at my New Year's buffet, perfect for vegetarians and carnivores alike.
Make the most of your wonderful self catering cottage by using the kitchen to make some fantastic food to share with your family and friends this New Year. This tart recipe comes from our friends at Philleigh Way, we’ve shared some of their recipes before for Christmas cooking ideas. Cooking at Christmastime is a great way to impress your friends and family whilst doing something nice for the ones you love. For me, food is the key to my heart. Feed me something good and tasty and we’ll be friends for a long time. Hopefully this tart will cast that kind of spell over your guests, making you the most popular person at the party.
This tart can be made as one whole tart and sliced up or alter the recipe to make several smaller tarts to serve as canapes at your New Year party. Tastes great served hot or cold so you can make it the day before and keep it in the fridge. For a summer alternative, halve the spinach serving and add in 4 spears of asparagus.
For the pastry
125g strong plain flour
Pinch of salt
Water to bind
For the filling
100ml double or whipping cream
100g Cornish blue
Salt and pepper
Rub the flour and butter together until it resembles breadcrumbs
Add the salt and a little bit of water to bring the pastry together in a dough. Add the water a little at a time so that it doesn’t get too wet. Rest the pastry for about an hour.
Mix together the eggs, milk and cream, then add some seasoning.
Wilt the spinach in a dash of oil and lay out on kitchen roll to absorb the moisture.
Grease and line the base of a 24cm tart tin with silicone paper. Roll out the pastry to the thickness of a one pound coin. Line the tin with the pastry, leave some overhanging the edges.
Line the pastry with cling film, fill with baking beans and bake at 180 degrees C for 20 minutes. Then remove the beans, prick the base of the pastry then bake for a further 10 minutes.
Once done baking, fill the pastry with spinach then dot the blue cheese around the tart. Season and cover with the egg mix.
Bake for 20 minutes or until the egg has set.