Leek & spinach tart
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Leek & spinach tart
  Spinach    Tarts    Leeks    Vegetables  
Last updated 6/12/2012 1:21:50 AM. Recipe ID 54199. Report a problem with this recipe.
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      Title: Leek & spinach tart
 Categories: Vegetables
      Yield: 4 Servings
 
      1 lb Cooked Spinach
      2 tb Oil
      2    Leeks, thinly sliced
     12 oz Puff Pastry
      4 oz Blue Cheese
           Beaten Egg to Glaze
 
  Drain the spinach well, squeezing between two plates to extract all
  the moisture, or dry off in a pan over a low heat.
  
  Heat the oil in a pan and cook the leeks until soft. Stir in the
  spinach and cook for 1 minute. Set aside to cool.
  
  Roll out just under half the pastry to a 8 and a half inch round and
  lift on to a baking sheet. Spoon the spinach and leek mixture over
  the pastry to within 1 inch of the edge.
  
  Cut the cheese into slices and arrange over the spinach mixture. Brush
  pastry border with water
  
  Roll out the remaining pastry to a round, large enough to fit over
  base. Trim and press edges together to seal. Decorate top and edges
  by marking with a sharp knife, taking care not to cut right through
  the pastry. Pierce a hole in the top to allow steam to escape.
  
  Chill for 30 minutes.
  
  Set oven to 220C, 425F, Gas 7. Brush pastry with beaten egg to glaze.
  
  Bake for about 20 minutes until puffed and golden brown. Serve hot or
  cold with a salad.
 




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Recipe ID 54199 (Apr 03, 2005)

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