Recipe for September

Cheese and Spinach tart

Sent in by Anne Kinsman


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


1. Melt the butter in a large frying pan, add the onion, garlic, thyme and salt and pepper to taste and cook for 5 minutes.
2. Squeeze out all the excess water from the spinach, add to the pan and cook, stirring for 2 to 3 minutes until heated through.
3. In a bowl beat together the cream, eggs, cheese and pinch of salt and pepper.
4. Spoon the spinach mixture into the tart case, carefully pour over the cream mixture and bake on a preheated baking sheet in a preheated oven 200C(400f) for 25 minutes or until SET.
Serve with green salad and enjoy.