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Artichoke, spinach and stilton tart
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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
1. 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.
2. 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.
3. 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.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.