Recipe for June

Sent in by Anne Kinsman

Cheese and Spinach tart


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


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. Squeeze out all excess water from the spinach, add to the pan and cook, stirring for 2 to 3 minutes until heated through.
2. 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 over the cream mixture.
3. Bake on a preheated baking sheet in a preheated oven 200C (400F) gas mark 6, for 20 minutes or until set. Serve with a green salad.