1.2kg plain flour
600g cold butter, diced
6g salt
3 eggs
120–180ml iced water
2 blind-baked pastry cases
900g baby spinach
200g smoked bacon lardons
400g red onions, sliced
100g feta, diced
700g mascarpone
140g grated Cheddar
100g grated Comté
4 eggs + 8 egg yolks
100g butter
6g sea salt
2g freshly milled black pepper
4g thyme
6g chopped parsley
Place the flour and salt into a bowl or mixer.
Add the diced cold butter and mix on low speed until it resembles fine breadcrumbs (about 1 minute).
Add the eggs, then gradually add the iced water until the dough just comes together. It should not be too dry, or it will crumble when rolled.
Wrap the dough in cling film and refrigerate for 30 minutes before rolling.
Roll and line tart tins, then blind bake the pastry cases until cooked.
Heat a pan over medium heat and add the butter. Once melted, add the bacon lardons and cook until golden all over.
Add the sliced red onions, along with the salt and pepper, and cook gently on a low heat for 10 minutes without colouring.
Add the spinach with a little more salt and pepper and cook until just wilted (about 1 minute).
Remove from the heat and drain very well, then leave to cool.
In a bowl, mix the eggs, egg yolks and mascarpone until smooth. Season lightly with salt and pepper.
Fold in the spinach mixture, feta, Cheddar, Comté, parsley and thyme.
Divide the mixture between the pastry cases.
Bake at 170°C for 25–30 minutes, until just set with a gentle wobble in the centre.
1.2kg plain flour
600g cold butter, diced
6g salt
3 eggs
120–180ml iced water
2 blind-baked pastry cases
900g baby spinach
200g smoked bacon lardons
400g red onions, sliced
100g feta, diced
700g mascarpone
140g grated Cheddar
100g grated Comté
4 eggs + 8 egg yolks
100g butter
6g sea salt
2g freshly milled black pepper
4g thyme
6g chopped parsley
Place the flour and salt into a bowl or mixer.
Add the diced cold butter and mix on low speed until it resembles fine breadcrumbs (about 1 minute).
Add the eggs, then gradually add the iced water until the dough just comes together. It should not be too dry, or it will crumble when rolled.
Wrap the dough in cling film and refrigerate for 30 minutes before rolling.
Roll and line tart tins, then blind bake the pastry cases until cooked.
Heat a pan over medium heat and add the butter. Once melted, add the bacon lardons and cook until golden all over.
Add the sliced red onions, along with the salt and pepper, and cook gently on a low heat for 10 minutes without colouring.
Add the spinach with a little more salt and pepper and cook until just wilted (about 1 minute).
Remove from the heat and drain very well, then leave to cool.
In a bowl, mix the eggs, egg yolks and mascarpone until smooth. Season lightly with salt and pepper.
Fold in the spinach mixture, feta, Cheddar, Comté, parsley and thyme.
Divide the mixture between the pastry cases.
Bake at 170°C for 25–30 minutes, until just set with a gentle wobble in the centre.
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