Recipe for September

Cheese and Spinach tart


50g (2oz) butter
1 small onion finely chopped
1 garlic clove crushed
2 teaspoons fresh thyme chopped
250g frozen leaf spinach (thawed)
175ml (6 fl oz) single cream
2 eggs beaten
25g (1oz) parmesan cheese
20 cm (8 inch) frozen pastry tart case (cook from frozen)
Salt and black pepper


Preheat the oven to 200C / 400F / Gas 5.

Melt the butter in a large frying pan, add the onion, garlic, thyme and salt and pepper and cook for 5 minutes. Squeeze out the excess water from the spinach, add to the pan and cook, stirring for 3 to 4 minutes until heated through.
In a bowl beat together the cream, eggs, cheese and a pinch of salt and pepper. Spoon the spinach mixture into the tart case. Carefully pour the cream mixture to cover, and bake on preheated baking tray in the oven for 20 minutes or until set.
Serve with green salad.

Sent in by Anne Kinsman. Many thanks Anne!