Spinach and Anchovy Tart

Perfect at any time of year but even better in summer when British spinach is in abundance. Spinach and anchovies is a match made in heaven but don't be tempted to add salt to the recipe because the anchovies have it in spadefulls.

Ingredients

120g white flour

60g unsalted butter

400g cooking spinach

200ml double cream

1 egg and 2 egg yolks

12 anchovy fillets

Black pepper

Method

Make the shortcrust pastry by blending the flour and butter into fine breadcrumbs. Add a tablespoon of water and keep mixing until it forms a ball. Chill for 30 mins then roll out and press into a 22cm/9 inch tart tin. Preheat the oven to 190 degrees Celsius. Bake the pastry blind for 15 mins, then remove the beans, prick the base with a fork, and return to the oven for a further 5 mins.

While the pastry is cooking put the spinach in a saucepan over a low heat for 5 mins until slightly wilted. Mix the eggs and cream in a large bowl and add the spinach and some pepper. Cut up the anchovies and mix into the bowl too.

Pour the whole lot into the pastry case and cook for about 25 mins.

Leave to col for 10 mins, then serve with something plain like a salad or new potatoes.