Recipe: Spinach and fontina tart





A simple recipe using the meltingly delicious Fontina cheese from the North West of Italy, which makes a delightful canapé or light lunch option.
 
Spinach and fontina tart
 
Ingredients

Olive oil

1 pack filo pastry

1 onion, finely chopped

450g frozen spinach, defrosted and excess liquid squeezed out

80ml single cream

Nutmeg

100g fontina or Gruyère , grated

Method

Heat the oven to 200C/fan 180C.

Brush a 20cm tart tin with oil and line it with the filo pastry, brushing each sheet with a little oil and overlapping them so they fit the tin with some pastry flopped over the edge.
 
Bake for 15 minutes. Squash down the top layer if it puffs up in the oven.

Meanwhile fry the onion in a little oil until tender, then stir in the spinach and cook until heated through.
 
Stir in the cream, nutmeg and cheese and then season before spooning it into the pastry case.

Bake for 15 minutes until just set.
 
Try with 

Serve with a bottle of our Barbera d'Asti 2008, Tenimenti Ca' Bianca, slightly chilled...yum.
 
Main image by Eliza Adam
 

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