Tasty Spinach and Cornish Yarg Tart
Ingredients
225g Cornish Yarg cheese
115g cooked spinach, squeezed dry
75g oatmeal or breadcrumbs
1 egg
115g rindless smoked bacon
1 tsp grated nutmeg
2 tbsp cream cheese
1 tsp English mustard
1/2 onion, grated
salt and fresh ground black pepper
sausage skin
sweet potato puree
deep-fried beetroot crisps
Method
- Set the oven temperature to 200c (180c fan).
- Roll out the pastry and line an 8” quiche dish (retain the pastry offcuts to make melt in the mouth cheesy biscuits – recipe in 2 days time).
- Prick the base several times with a fork.
- Brush the surface with some of the beaten egg mixture and allow the egg mixture to dry until it is just tacky this will avoid a soggy bottomed quiche. This takes at least 15 mins.
- Meanwhile wash and shake the spinach.
- Place in a large saucepan over a low to medium heat, toss in the spinach with no extra water.
- Wait 4-5 minutes until the spinach softens and wilts.
- Drain very well, pressing down the spinach to remove all water.
- Take half the grated parmesan and scatter of the base of the quiche.
- Chop the spinach roughly and spread over the layer of parmesan.
- Arrange the slices of Cornish Yarg over the spinach.
- Mix the cream and beaten eggs together and pour over the spinach and cheese.
- Scatter the surface with the remaining parmesan and bake in the centre of the oven for 25-30 mins (it is ready when the quiche has risen and the surface is golden brown.
- Let the tart rest for a good ten minutes before you dive in.
