Blue cheese and spinach tart

(8 ratings)

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Blue cheese and spinach tart
Blue cheese and spinach tart
  • Serves: 16

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This tart recipe is perfect to whip out when you have friends over, and the creamy blue cheese adds flavour to the mild spinach


  • 375g (13oz) ready-rolled puff pastry
  • 250g (8oz) spinach leaves
  • 30g (1oz) grated fresh Parmesan
  • 285g jar artichokes in olive oil, well-drained (or similar product)
  • 3 large eggs
  • 100g (half a pot) crème fraîche, or double cream
  • 100g (3½oz) blue cheese
  • 33 x 23cm (13 x 9in) Swiss roll tin

Dust a little flour onto your rolling pin when rolling the pastry out to make sure it doesn't stick


  1. Roll out the pastry sheet a little larger to line the tin base and up the sides. Prick the base with a fork. Chill the pastry case while the oven heats up to gas mark 6 or 200°C.
  2. Wash spinach and steam in a pan until wilted. Leave to drain in a colander. Sprinkle Parmesan over the pastry base. Spread artichokes and the well-drained spinach on top.
  3. Beat together the eggs and crème fraîche, or cream, and pour over the tart filling. Crumble the blue cheese on top.
  4. Cook tart, below the centre of oven, for 30 mins, until the pastry is golden and the filling set. Cut into slices. Serve hot or cold.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 190(kcal)
  • Fat 14.0g
  • Saturates 6.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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