SEWAGE (SPINACH) TART

ALICE HOLLAND

ALICE HOLLAND from Harrietsham Primary School in Maidstone 2017 finalist

MUM MADE UP THIS RECIPE AND IT TASTES GREAT SO WE HAVE LEARNT TO MAKE IT OURSELVES. AND IT DOESN'T TASTE OF SEWAGE!

Method

PRE-HEAT OVEN TO 160*
GREASE BUN TRAYS
MAKE PASTRY AND LEAVE IN FRIDGE
CRACK EGGS INTO MIXING BOWL
ADD SPINACH, CHEESE, MUSTARD AND MILK
BLEND WITH HAND BLENDER
ROLL OUT PASTRY AND USE CUTTER TO MAKE TART BASES
POUR MIXTURE INTO BASES
DECORATE WITH HALF CHERRY OR PASTRY HEART
COOK FOR 20 MINS
REMOVE FROM OVEN AND SERVE




Ingredients

4 LOCAL FREE RANGE EGGS (BARN COTTAGE, HARRIETSHAM)
250G PASTRY (1/2 FAT TO FLOUR, PINCH SALT)
SPINACH LEAVES DE-STEMMED AND CHOPPED FROM MARJORIE'S GARDEN
200G STRONG KENTISH CHEESE GRATED
DESSERT SPOON FRENCH MUSTARD
SPLASH MILK
3 CHERRY TOMATOES HALVED