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.

Ingredients

Scale

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

Instructions

Preheat the oven: Set your oven to fan 160°C, conventional 180°C, or gas mark 4 to prepare for baking the tart.
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.
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.
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.
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.
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.
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