Spinach and Asparagus Tart

Spinach and Asparagus Tart

This savoury tart is perfect with potatoes for dinner, or on it’s own for lunch.

Here’s what you’ll need to get started;

For the pastry;

  • 225g GF plain flour
  • 1 tsp xanthan gum
  • Pinch of salt
  • 100g butter
  • 1 egg, beaten

For the spinach and asparagus filling;

  • 200g asparagus, cut into 2cm pieces
  • 150g spinach leaves
  • 100g ricotta cheese
  • 2 tsp garlic pureĆ©
  • 1 egg

For the Hollandaise filling;

  • 20g cornflour
  • 100g butter
  • 150g ricotta cheese
  • 2 eggs
  • Juice of 1/2 lemon
  • 1/4 tsp salt

Preheat the oven.

Combine all the pastry ingredients in a bowl, until they form a dough. Wrap in clingfilm and chill for 10 minutes. Roll out on a floured surface and place in the tart tin. Make sure to push all the pastry into the edges and patch up with excess pastry if holes appear. Prick the bottom all over with a fork.

Cook the asparagus in boiling water for 8 minutes until tender.

Steam the spinach until it wilts. Then blend all the spinach filling ingredients in a food processor. Scatter the asparagus into the pastry case and top with the spinach mixture.

Next for the hollandise filling, melt the butter in a pan and stir in the cornflour. Add the rest of the ingredients and whisk until combined. Spoon the mixture evenly over spinach in the pastry case.

Bake for 30 minutes until the top is starting to become golden. Serve warm.


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