• 350g shortcrust pastry
  • 1/2 tsp cracked black pepper
  • 1 white or red onion, sliced
  • olive oil
  • a small pinch chilli flakes
  • 450g spinach, washed and chopped
  • 2 eggs
  • 200g fontina (or vegetarian alternative)


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to fit a 22cm tart tin, sprinkle the black pepper over the centre of the pastry and lightly roll it in. Line the tin with the pastry and trim the edges, then blind bake for 15 minutes, lift out the paper and bake for a further 5 minutes to dry the base out. Reduce the oven temperature to 180C/fan 160C/gas 4.

  • STEP 2

    Fry the onion in 1 tbsp oil until it is soft and translucent, add the chilli flakes and cook for a minute.

  • STEP 3

    Steam the spinach until it starts to wilt and then squeeze out all the excess moisture through a clean tea towel or in a sieve, and stir the drained wilted spinach into the onion. Whisk the eggs, stir them through and season well.

  • STEP 4

    Tip the mixture into the tart case, and level the top. Cut the cheese into 1cm chunks, get rid of the rind if you prefer, scatter evenly onto the tart, pushing a few cubes into the spinach. Bake for 30 minutes or until the tart has just set, and the cheese has melted over the spinach.


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