Artichoke, spinach and stilton tart

Name: Artichoke, spinach and stilton tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 1 medium essential onion, finely sliced; 260 g Essential spinach; 320 g puff pastry sheet; 1 egg, beaten; 100 g Cooks’ Ingredients Artichoke Purée; 100 g creamy blue mature Long Clawson stilton, crumbled; 15 g pine nuts

A super easy and delicious recipe. The artichoke, spinach and stilton go together perfectly, and the pine nuts give extra depth of flavour and texture.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

1 tbsp Essential Olive Oil
1 medium essential onion, finely sliced
260g Essential spinach
320g puff pastry sheet
1 egg, beaten
100g Cooks’ Ingredients Artichoke Purée
100g creamy blue mature Long Clawson stilton, crumbled
15g pine nuts

Method

Preheat the oven to 220˚C, gas mark 7. Heat the oil in a frying pan and cook the onion over a medium-low heat with a pinch of salt for 20 minutes until soft and golden. Meanwhile, put the spinach, a pinch of salt and a splash of water in a large pan over a low heat, until wilted. Strain, squeeze out any excess water, then leave in the colander.
While the onion is cooking, unroll the pastry on a baking sheet and score a 3cm border; brush the border with beaten egg. Prick the inner rectangle with a fork. Bake for 10 minutes. Push the middle down if it has puffed up.
Spread the artichoke purée over the inner rectangle. Add the spinach and onion. Scatter over the stilton and pine nuts. Brush the border with egg again then bake for 15 minutes until golden and the cheese has melted. Serve with a green salad, if liked.