Leek and spinach tart

Yield: 4 Servings

Measure Ingredient
1 pounds Cooked Spinach
2 tablespoons Oil
2 \N Leeks, thinly sliced
12 ounces Puff Pastry
4 ounces Blue Cheese
\N \N Beaten Egg to Glaze

Drain the spinach well, squeezing between two plates to extract all the moisture, or dry off in a pan over a low heat.

Heat the oil in a pan and cook the leeks until soft. Stir in the spinach and cook for 1 minute. Set aside to cool.

Roll out just under half the pastry to a 8 and a half inch round and lift on to a baking sheet. Spoon the spinach and leek mixture over the pastry to within 1 inch of the edge.

Cut the cheese into slices and arrange over the spinach mixture. Brush pastry border with water

Roll out the remaining pastry to a round, large enough to fit over base.

Trim and press edges together to seal. Decorate top and edges by marking with a sharp knife, taking care not to cut right through the pastry. Pierce a hole in the top to allow steam to escape.

Chill for 30 minutes.

Set oven to 220C, 425F, Gas 7. Brush pastry with beaten egg to glaze.

Bake for about 20 minutes until puffed and golden brown. Serve hot or cold with a salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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