Spinach, bacon & roquefort tart
By Esther Clark
Contains pork – recipe is for non-Muslims/non-pork eaters.
Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It’s perfect for an easy lunch
- Prep:15 mins
Cook:15 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 308
- fat 21g
- saturates 10g
- carbs 19g
- sugars 1g
- fibre 2g
- protein 9g
- salt 1.3g
Ingredients
- 320g sheet puff pastry
- 1 beaten egg
- 125g shop-bought creamed spinach
- 8 cherry tomatoes, halved
- 50g roquefort, crumbled
- 3 rashers streaky smoked bacon
Method
Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
