Spinach, Pine Nut & Mascarpone Tart
Ingredients
2 sheets ready rolled savoury short pastry
1 Tbsp olive oil
1 onion, finely diced
1 tsp crushed garlic
250g spinach leaves, washed and roughly chopped
¼ cup pine nuts + extra for garnish
4 eggs
100g Tatua Mascarpone
100g Tatua Sour Cream
Sea salt & cracked pepper
Method
- Pre-heat oven to 190ºC , place a flat oven tray on the centre shelf to heat. Line a 32cm x 12cm rectangular or 23 cm round flan tin with the pastry sheets, cutting and trimming to fit neatly. Chill until required.
- In a medium frying pan heat oil and sauté onion and garlic for 2-3 minutes until softened but not brown. Add spinach leaves and cook a further 2 minutes until wilted and bright green, drain off any excess liquid.
- Whisk eggs with mascarpone and sour cream and season well.
- Spread the spinach mixture over the base of the pastry lined tin, and then carefully pour over the mascarpone egg mix.
- Sprinkle with pine nuts and place tart on the pre-heated tray, bake for 15-20 minutes until pastry is golden then reduce heat to 180ºC and cook a further 10-15 minutes until the filling is set and golden.
- Cool for 10 minutes in the tin before removing to serve.
- Serve with summer salad greens, vine tomatoes, red onion and an extra dollop of mascarpone with a drizzle of sweet chilli sauce. Sprinkle with a few toasted pine nuts to finish. Serves 6.
