Fresh Spinach & Anchovy Tart

1. 1

   Preheat the oven to 355u00b0F.

2. 2

   Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice.

3. 3

   Pierce the bag of spinach and microwave for 2.5 minutes (or wilt in a pan with 2 tbsp water).

4. 4

   When cool enough to handle, squeeze out the excess moisture and finely chop.

5. 5

   Beat the cream, eggs and 2oz cheese together in a large bowl.

6. 6

   Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper.

7. 7

   Pour into the pastry tart (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.

8. 8

   Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden.

9. 9

   Allow to cool for a few minutes before removing from the pan.

10. 10

    Serve warm or cold with a tomato and basil salad, or on its own as a starter.

* Per serving · 4 servings · Values may vary.

No additional tips available.