Spinach and Basil Tart Recipe

Name: Spinach and Basil Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups plain flour; 1 tsp. salt; 3 tbsp. iced water; 3 tbsp. butter; 2 pkg. frozen chopped spinach; 1 can anchovy fillets; 1 tbsp. chopped basil; Salt, pepper to taste; 1 tomato, sliced thinly; 3 eggs; Capers; sliced olives; Ground nutmeg

Servings: persons

3 cups plain flour
1 tsp. salt
3 tbsp. iced water
3 tbsp. butter
2 pkg. frozen chopped spinach
1 can anchovy fillets
1 tbsp. chopped basil
Salt, pepper to taste
1 tomato, sliced thinly
3 eggs
Capers
sliced olives
Ground nutmeg

1
Pastry: Sift flour and salt together, then rub in butter until the mixture resembles breadcrumbs.
2
Add sufficient iced water to make a stiff dough, then roll out thinly.
3
Take a buttered 25cm (10 inch) tart plate and line it with the pastry, trimming the edge and pricking it all over with a fork.
4
Put in a 180C/350F oven for 15 to 20 minutes, until just cooked.
5
Filling: Thaw the spinach as instructed on the package.
6
Beat the eggs with the milk, fold into the spinach with the basil, add salt and pepper to taste and pour into the pastry shell.
7
Make a pattern with the anchovies, tomato slices and capers, finish with the nutmeg and put back into the oven at 180C/350F for a further 30 minutes or until the filling is firm.
8
Decorate the centre with a sprig of fresh basil.
9
Serve either hot or cold.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups plain flour, 1 tsp. salt, 3 tbsp. iced water, 3 tbsp. butter, and more.

Yes, Spinach and Basil Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach and Basil Tart

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