Tuesday, 9 February 2016

You Tart!

Eboni's Goat's Cheese, Pesto and Spinach Tart!




This weekend, I decided to use some of the hoards of pre-made pastry I have sat in my freezer, and made a TART!

I got some inspiration for the filling online, but didn’t actually follow a recipe! Surprisingly, it tasted really great! I made a Snapchat Story following the events! However hilarious the video was to make, it’s not exactly easy to follow haha, so here is my recipe and some pictures of the final result!

(Remember, there are loads of ways you can adapt this recipe and make it your own. The one I made is vegetarian, but you could add some chicken or sausage etc. Also try using different types of cheese to get a stronger flavour!


Ingredients:

  • ‘Just Roll’ Shortcrust Pastry
  • Cheese!!! (Cheddar, Soft, Goat’s)
  • Two handfuls of Spinach (I used frozen, but fresh may work well too)
  • 1 medium sized potato
  • Pesto
  • 1 egg
  • Salt & Pepper (the seasoning not the band...)
  • Love <3

You will need:

  • Rolling Pin (or wine bottle....)
  • Tart Tin (I got mine from Poundland)
  • Saucepan
  • Greaseproof paper (paper to protect you from Grease the musical) haha
  • Dry rice (or baking beans if you’re fancy)

Time:

  • This took me about an hour and half, but I was messing around and probably could have done it quicker!

Method:

Okay! Let’s go!

So, I defrosted the Just Roll Shortcrust pastry the night before so it was nice and soft for rolling. Roll it out into a thin circle that will fit into your tart tin. (I found that I had a lot of excess pastry which I balled up into a sandwich bag and popped back into the freezer for another day.)

1.  Pre Heat the oven to 180┬║ (fan oven).

2.  Line the tart tin with the pastry and push it down into the edges. Take away the excess edges. Cut a     tart tin–sized circle from your greaseproof paper and lay that on the pastry. Top with the dry rice (but make sure the rice doesn’t get into the pastry!). This will keep the pastry from rising while you blind bake it. You can also poke it a bit with a fork to get the air out which will help with the rising issue too.

3.  Blind bake the pastry in the oven for 20-30 minutes. It should be golden brown and have no undercooked, gooey bits!

4.  While the pastry is blind baking, you can start to prepare the filling. I set a pan of water to simmer and added the spinach and peeled, chopped potato. The potato should be cut fairly small. It will cook quicker and be easier to mash. You can also use this time to grate the cheddar cheese.

5.  Once cooked, drain the spinach and potato and pop back into the saucepan. Add about half a tub of soft cheese (I used Philadelphia Light- £1 in Co-op) plus the grated cheddar and a nice spoonful of Pesto. Give it all a stir and if you’re feeling crazy, a little mash for good measure. Add the egg now. Egg is the glue of baking and will hold all the filling together.

Now, the kitchen will smell amazing by this point. Do not give into temptation and tuck in early! I promise, it will taste even better with the filling!

6.  Take your tart out of the oven and fill with the filling... obvs :p Make sure it’s all level and top with pieces of goats cheese.

7.  Right, now back in the oven for about 30-35 more minutes.

Disclosure: I know it smells amazing and you’re hungry, but try not to eat anything else so that you will actually be able to eat it when it’s ready... unlike me who wasn’t hungry at all by the time it was ready, so watched my mum eat it instead!

8.  So all that’s left is to take your tart out of the oven and enjoy! Make sure, before you tuck in, that the pastry is cooked right the way through! I made the mistake of making the crust too thick so it took longer to cook through. Lesson learnt for all of us!


The end! Hope you guys enjoyed and are having a go at making your own! If you do try this out, Tweet me pictures of your tarts!


Love x