Shropshire Blue tart
Impress your guests with this speedy summer tart that's easier to make than you may think. Recipe and image courtesy of Clawson Farms, clawsonfarms.co.uk
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Serves: 6
Ingredients
- 1 x roll filo pastry
- 30g butter, melted
- 1 courgette, cut into thin ribbons lengthways
- 1/2 bag spinach, wilted in the microwave/pan and excess water squeezed out
- 150g Shropshire Blue cheese, crumbled
- Salt and pepper, to taste
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 5.
Step 2
Lay a 50cm strip of greaseproof paper out on a baking tray. Arrange 1 sheet of filo so it covers the paper but overlaps at the edges slightly. Brush with melted butter. Then lay another sheet of filo on top and brush with butter. Repeat with 3 more sheets of filo.
Step 3
Using your fingers, pinch or crimp around the edges of the pastry layers to form a crust around the outside edge of the tart.
Step 4
Crumble half the Shropshire Blue cheese over the tart base. Layer on the courgette ribbons and wilted spinach. Crumble the remaining Shropshire Blue on top and season with salt and pepper.
Step 5
Bake in the preheated oven for 30 minutes or until golden, crispy, and the filo is fully cooked. Enjoy hot or cold!
