Prep time: 15 min
Cook time: 30 min
Serves: makes 4 tarts
Spinach and bacon tarts are lovely taken on a picnic or
served with salad…
INGREDIENTS
4-6 sheets filo pastry
30 g butter, melted, plus extra for greasing tins
200 g smoked streaky bacon
350 g spinach
1 egg
1 egg yolk
METHOD
1. Preheat oven to 180C/160C fan/ gas 4. Butter four 10cm
fluted tart tins (or similar) generously, then put in the fridge to set the
butter.
2. Cut the filo into 15 cm squares – this doesn't have to be exact and a little overhang looks fine. You want three squares per tart. Lay one piece down and butter it, lay another square on top, butter that, then add a last square and butter. Press the layered pastry into the tart tin, making sure the bottom has no air bubbles in it.
3. Cook the bacon until quite crispy either by grilling or frying it. Drain off excess fat. Bring a pot of lightly salted water to the boil, add the spinach and stir it around for a few seconds. After 30 seconds drain in a colander and gently run cold water over it. Once it’s cool enough to handle, squeeze out excess water.
4. Put the bacon in a food processor and blitz to coarse crumbs, then put in a bowl. Don’t clean out the processor. Put the spinach and eggs into the processor and blitz to a coarse purée. Add to the bacon and mix it all together. Add very little salt, as the bacon should be salty enough, but plenty of pepper.
7. Divide the filling among the tarts and fold the pastry back over the filling, keeping some of it exposed. Brush the tarts with the remaining butter, then bake until the pastry is golden and crisp; around 20 minutes.
2. Cut the filo into 15 cm squares – this doesn't have to be exact and a little overhang looks fine. You want three squares per tart. Lay one piece down and butter it, lay another square on top, butter that, then add a last square and butter. Press the layered pastry into the tart tin, making sure the bottom has no air bubbles in it.
3. Cook the bacon until quite crispy either by grilling or frying it. Drain off excess fat. Bring a pot of lightly salted water to the boil, add the spinach and stir it around for a few seconds. After 30 seconds drain in a colander and gently run cold water over it. Once it’s cool enough to handle, squeeze out excess water.
4. Put the bacon in a food processor and blitz to coarse crumbs, then put in a bowl. Don’t clean out the processor. Put the spinach and eggs into the processor and blitz to a coarse purée. Add to the bacon and mix it all together. Add very little salt, as the bacon should be salty enough, but plenty of pepper.
7. Divide the filling among the tarts and fold the pastry back over the filling, keeping some of it exposed. Brush the tarts with the remaining butter, then bake until the pastry is golden and crisp; around 20 minutes.
