Fresh Spinach & Anchovy Tart

Recipe by Manami
READY IN: 1hr 45mins




  • Preheat the oven to 355ºF.
  • Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice.
  • Pierce the bag of spinach and microwave for 2.5 minutes (or wilt in a pan with 2 tbsp water).
  • When cool enough to handle, squeeze out the excess moisture and finely chop.
  • Beat the cream, eggs and 2oz cheese together in a large bowl.
  • Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper.
  • Pour into the pastry tart (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
  • Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden.
  • Allow to cool for a few minutes before removing from the pan.
  • Serve warm or cold with a tomato and basil salad, or on its own as a starter.