A lot of people are put off spinach as kids, partly because it is a bit strong for some children’s palates, partly because it is often murdered in the kitchen and partly because the adults bang on about how healthy it is. If this applies to you, think again. Popeye was right — spinach is good for you, being rich in iron, Vitamin A and antioxidants — but it is also one of the tastiest vegetables around. It goes particularly well with cheese, as in this scrumptious tart.
20cm deep tart tin, lined with shortcrust pastry
1 onion, finely chopped
250g Cheddar, grated
2 whole organic eggs, plus 2 yolks
200ml double cream
1 teaspoon French Dijon mustard
salt and freshly ground black pepper
Preheat the oven to 200°C/gas mark 6. Place the pastry case in the oven and bake blind for 10–15 minutes.
Gently cook the spinach with half the butter, until wilted. Remove from the heat and chop finely.
Heat the remaining butter and cook the onions until soft. Spread the spinach and onion over the bottom of the pastry case.
Whisk together the cheese, eggs, yolks, cream, mustard and seasoning. Pour over the spinach and onion and return to the oven for 20–30 minutes, until the top is golden. Turn off the heat and, leave on the bottom shelf for 5 minutes. Serve with a green salad.