Spinach and ham tart

Recipe from: 4/26/2001 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 400
    fresh spinach, rinsed, stems removed and shredded
  • 15
    butter or oil
  • 30
    butter or margarine
  • 25
    cake flour
  • 400
    milk, heated
  • salt and black pepper
  • 2
    extra-large eggs
  • 200
    shaved ham, coarsely shredded
  • 400
    roll puff pastry, rolled out


Preheat the oven to 200 ºC. Rapidly sauté the spinach in the 15 ml butter until it begins to wilt. Squeeze out the liquid and chop the spinach. Melt the 30 ml butter in a small saucepan, sprinkle the flour on top and heat for a minute while stirring. Remove from the heat and gradually beat in the hot milk until smooth. Return to the heat, bring to the boil and simmer, stirring until the sauce thickens and is cooked. Season and allow to cool slightly. Beat the eggs and stir in a little of the hot white sauce. Add the egg mixture to the remaining white sauce, mix well and season with salt and black pepper. Line a 32 x 22 cm baking tin or shallow ovenproof dish with the puff pastry. Scatter the spinach and ham over the pastry and pour over the sauce. Place in the oven, reduce the temperature to 190 ºC and bake for 25-30 minutes until the puff pastry is cooked and pale brown. Makes 6-8 slices.

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