Spinach, Apple and Brie Tart

Sometimes you have leftovers that just need using up. I had one of those days where I needed to go shopping, but the rain was coming down in sheets and I simply didn’t want to leave the house. Thankfully a rummage around the fridge presented me with some spinach, an apple and some brie. In an attempt to pretend it was summer I decided to turn the leaves, fruit and cheese into a tart.

Spinach, Apple and Brie Tart

This recipe was made up by moi and is about 20cm in diameter

Ingredients

For the pastry:
175g plain flour
100g butter
1 (large) egg

For the filling:
1 red onion
2 apples
200g brie
2 (generous) handfuls of spinach
1 sprig of rosemary

Directions

To make the pastry rub together the flour and butter until it resembles breadcrumbs. Slowly add beaten egg until mixture forms a ball. Wrap in cling film and chill in the fridge for 15-20 mins.

Preheat the oven to 180ºC (GM 4). Roll out the pastry on a lightly floured surface and roll out to line a 20cm (8 inch) tart tin. Prick the base with a fork, line with baking paper and fill with baking beans. Blind bake for 15 mins in the oven. Remove baking paper and beans before baking for a further 15 mins.

Chop the onions then soften them in a pan (without browning) before adding in the spinach and rosemary. Cook until the spinach has just wilted, then remove from the heat.

Cover the pastry with onion/spinach mix and then cover with a layer of apple. Top with slices of brie, so as to cover the rest of the filling.

Bake in the oven until tart is warm through and the brie is melted (roughly 8-10 mins).

Serve with a lightly dressed salad.

Craig (210 Posts)

Edinburgh-dwelling, baking and food-obsessed, twenty-something adventure enthusiast. Runs on liberal amounts of coffee, cheese, cake and gin; bribable with same.