Slow Roast Shallot Tomato and Spinach Tart
6 shallots (or red onion) sliced lengthwise in half
200g cherry tomatoes – halved
6 sprigs rosemary
3 garlic clove
½ tbsp. olive oil
100g spinach leaves
3 medium eggs
90ml double cream
600ml natural yogurt
50g Parmesan – grated
Mixed Salad leaves.
225g plain flour
115g butter at room temperature - diced
½ tbsp. fresh herbs parsley, thyme and sage
50g cheddar cheese grated
1 egg beaten
Pre-heat oven to 200C (Fan)
Toss the shallots in oil and season with salt and pepper.
Arrange on a baking tray and roast for 45mins.
Remove from the oven peel of the skin.
Add the tomato halves, rosemary and garlic.
Coat everything in the oil from the shallots.
Roast uncovered for 30mins.
Make the pastry
Put flour in a medium sized glass bowl, add butter and
mix through the flour using your fingertips until flour resembles breadcrumbs.
Add herbs and mix together using a butter knife.
Add grated cheese and mix through with butter knife.
Beat egg and milk together.
Slowly pour into flour mixture, stirring to combine with butter knife.
Make sure the mixture is moist but not too sticky.
If there is still dry flour add a little more milk.
If it is too sticky add a little more flour.
Turn out onto a floured board and gently kneed into a ball.
Roll pastry out on a floured surface until large enough to
line a 23cm loose-bottomed tart tin.
Line the tin with the pastry, and trim any excess pastry.
Line with baking paper, then fill with baking beans or rice.
Bake on a baking sheet for 15mins.
Take out the paper and beans/rice,
then bake for 10mins more until pale golden and cooked.
Make the tart
Turn the oven down to 160C (Fan).
Take the tin of vegetables from the oven.
Discard the rosemary and squeeze the garlic from it’s skin and chop.
Stir the garlic through the vegetables.
Whisk the egg, cream and yogurt together in a bowl with Parmesan and salt.
Spoon a layer of shallot mix into the tart case followed by the spinach leaves.
Pour over half the egg mixture.
Layer the rest of the shallot mix and spinach.
Fill with the remaining egg mixture.
Add a few rosemary leaves and grated Parmesan.
Drizzle over olive oil.
Bake in the oven for 25-30mins.
Serve with a mixed salad.