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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin. | 2. Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it collapses. Remove from the pan and spread out on a plate to allow it to cool quickly. | 3. Chop the herbs, crush a sliver of garlic and place in a bowl with the eggs and cream. Add the spinach and sorrel, the seasoning and the nutmeg. Spoon into the tarts. Cook in the oven until the egg mixture is just set, about 15-20 minutes. They do not need to be fully cooked. Allow to cool. | 4. To serve, take the tarts out of the tins and place on an oven tray. Increase the oven heat to 200C (400F, Gas mark 6). Place a thick slice of the goat's cheese on the top of each tart and put them back in the oven for about 10 minutes. Serve on a bed of dressed salad leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	225			222.5	0.0	49.5	1.25
butter	150			12825.0	589.275	400.725	1080.0
egg	1			71.5	0.36	6.28	4.755
baby spinach leaf	250	g		222.5	0.0	49.5	1.25
sorrel	50			222.5	0.0	49.5	1.25
parsley			basil chives	-	-	-	-
garlic clove				222.5	0.0	49.5	1.25
egg	2			71.5	0.36	6.28	4.755
single cream	300	ml		222.5	0.0	49.5	1.25
salt pepper				222.5	0.0	49.5	1.25
goat cheese	300	g		1356.0	6.51	91.56	106.77

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.