Recipes

Spinach Tarts

Ingredients:

55g grated cheddar cheese

4 slices tomato

115g frozen or cooked spinach

2 spring onions

Pastry:

115g plain flour

Pinch salt

2-3 tablespoons water

30g butter

30g white vegetable oil

Basic Filling:

300mL cream

Salt and pepper

2 eggs

Cooks Tools:

Mixing bowl

Baking sheet

20cm (8 in) flan tin

11cm (4½ in)  tartlet tins

Tin foil

Dried beans

Rolling pin

Measuring jug

Frying pan

Chopping board

Knife

Butter knife

Cheese grater

Fork

Wooden spoon

Step 1: Ste the oven to 200°C. Cut up the butter and white vegetable oil and put them in the bowl with the flour.

Step 2: Rub the butter, flour and white vegetable oil together with your fingertips until they look like fine breadcrumbs.

Step 3: Mix in the water a little at a time until you have a soft ball of dough that leaves the sides of the bowl clean.

Step 4: Sprinkle the flour on the table and on the rolling pin. Roll the ball of dough out into a circle until it is quite thin.

Step 5: Check the pastry is big enough then lay it in the quiche tin. Press it gently into place and trim the edges.

Step 6: For the tarts, break the dough into four pieces. Roll each piece into a ball, then press it down and roll it out into a circle.

Cooking the Pastry:

Step 1: Lay each circle of pastry over a tart tin and press it into place. Roll the rolling pin over it to trim the edges of the pastry.

Step 2: Line each pastry case with a piece of tin foil and fill it with dried beans. Bake the pastry cases for 15 minutes.

Step 3: Then take the pastry cases out of the oven. Let them cool for a minute, then carefully lift out the tin foil and beans.

Filling the tarts:

Step 1: Slice the tomatoes.

Step 2: Arrange the fillings inside the pastry cases. Mix one egg, 150mL cream, salt and pepper together in a jug.

Step 3: Pour the egg mixture into the tart cases and sprinkle cheese on top. Bake the tarts for about 15 minutes until firm and set.