Fresh Spinach & Anchovy Tart Recipe

Introduction

This fresh spinach and anchovy tart is a delightful combination of creamy filling, tender potatoes, and savory anchovies all nestled in a crisp pastry case. Perfect as a starter or a light meal, it offers a balance of flavors with a hint of umami that spinach lovers will appreciate.

Ingredients

• 1 shallow 24cm blind-baked pastry case
• 140g small new potatoes
• 225g bag baby spinach
• 284ml carton single cream
• 2 large eggs
• 50g freshly grated parmesan, plus 2 tbsp extra
• 10 anchovy fillets in olive oil, rinsed and drained

Instructions

1. Step 1: Preheat your oven to fan 160°C, conventional 180°C, or gas mark 4. Boil the potatoes in salted water for 6 minutes until just tender. Drain, cool under cold running water, and then thinly slice.
2. Step 2: Pierce the spinach bag and microwave for 2½ minutes until wilted, or alternatively cook it in a pan with 2 tablespoons of water until soft. When cool enough, squeeze out excess moisture and finely chop the spinach.
3. Step 3: In a large bowl, beat together the single cream, eggs, and 50g of grated parmesan. Chop half of the anchovy fillets and add them to the bowl along with the sliced potatoes, chopped spinach, and plenty of black pepper. Mix gently to combine.
4. Step 4: Pour the mixture into the blind-baked pastry case. It may look a bit rough, but this adds character to the tart.
5. Step 5: Arrange the remaining whole anchovy fillets on top of the filling and sprinkle with the remaining 2 tablespoons of parmesan.
6. Step 6: Bake the tart for 35-40 minutes until the filling is set and begins to turn golden. Let it cool for a few minutes before removing from the tin.
7. Step 7: Serve warm or cold, ideally accompanied by a fresh tomato and basil salad or on its own as a flavorful starter.

Tips & Variations

• Use frozen spinach if fresh baby spinach is unavailable; just thaw and squeeze out the excess water before using.
• If you prefer a milder anchovy flavor, reduce the number of fillets or replace half with capers for a salty tang.
• Add a sprinkle of nutmeg to the cream and egg mixture for a warm, aromatic note.
• For a gluten-free version, use a gluten-free pastry case and double-check all ingredients.

Storage

Store any leftover tart covered in the refrigerator for up to 2 days. Reheat slices gently in a low oven (around 150°C) to retain crispness, or enjoy cold. Avoid microwaving as it may make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart in advance?

Yes, you can assemble the tart up to the point of baking and keep it covered in the refrigerator for a few hours before baking. This makes for a convenient meal prep option.

What can I serve with this tart?

A simple tomato and basil salad pairs beautifully with the flavors, adding freshness and acidity. It also works well as a light meal alongside a green salad or crusty bread.

Fresh Spinach & Anchovy Tart Recipe

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★★★★★

4.7 from 253 reviews

• Author: Jack
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This fresh spinach and anchovy tart combines a crisp blind-baked pastry case with a savory filling of tender new potatoes, wilted baby spinach, creamy eggs and cream, grated parmesan, and flavorful anchovies. Baked to golden perfection, it can be enjoyed warm or cold as a delightful starter or light meal, complemented perfectly by a simple tomato and basil salad.

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Ingredients

Scale 1x2x3x

Pastry

• 1 shallow 24cm blind-baked pastry case

Filling

• 140g small new potatoes
• 225g bag baby spinach
• 284ml carton single cream
• 2 large eggs
• 50g freshly grated parmesan, plus 2 tbsp extra
• 10 anchovy fillets in olive oil, rinsed and drained
• Black pepper, to taste

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Instructions

1. Preheat the oven: Set your oven to fan 160°C, conventional 180°C, or gas mark 4 to prepare for baking the tart.
2. Prepare the potatoes: Boil the small new potatoes in salted water for 6 minutes until just tender. Drain and cool them under cold running water, then thinly slice the potatoes for layering in the tart.
3. Wilt the spinach: Pierce the bag of baby spinach and microwave for 2 and a half minutes, or alternatively wilt it gently in a pan with 2 tablespoons of water. Once cooled, squeeze out all excess moisture to avoid sogginess and finely chop the spinach.
4. Mix the filling: In a large bowl, beat together the single cream, eggs, and 50g of grated parmesan until well combined. Chop half of the anchovy fillets into small pieces and add them to the mixture along with the sliced potatoes and chopped spinach. Season with plenty of freshly ground black pepper.
5. Assemble the tart: Pour the creamy filling mixture into the blind-baked pastry case. Don’t worry if the surface looks a little rough, as this will add rustic character once baked. Arrange the remaining whole anchovy fillets evenly on top and sprinkle with the remaining 2 tablespoons of parmesan cheese.
6. Bake the tart: Place the tart in the preheated oven and bake for 35 to 40 minutes until the filling is set and the top starts turning golden brown.
7. Cool and serve: Allow the tart to cool for a few minutes before carefully removing it from the tin. Serve warm or cold, complemented by a fresh tomato and basil salad or enjoyed on its own as a flavorful starter.

Notes

• To prevent a soggy base, ensure the spinach is thoroughly squeezed of excess water before mixing.
• Using a blind-baked pastry case ensures a crisp tart shell that holds the creamy filling well.
• The whole anchovy fillets on top add a striking visual appeal and an intense savory burst.
• This tart can be served warm straight from the oven or chilled, making it versatile for any season.
• Pair with a light salad for a balanced and refreshing meal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Starter
• Method: Baking
• Cuisine: European

Keywords: spinach tart, anchovy tart, savory tart, vegetable tart, parmesan tart, easy baked tart, new potatoes recipe, starter recipe