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Scrumptious Biltong & Spinach Tart

22nd August 2016

Scrumptious Biltong & Spinach Tart

Image from Titian and Turmeric

Not knowing which recipe to post this week, we scoured the internet for some inspiration and stumbled upon this beauty from Titian and Turmeric. A lovely blog, run by Heidi-Lee, which features magnificent recipes touched by that South African magic we love so much! We tried this Scrumptious Biltong & Spinach Tart ourselves and were so pleased with the results, we knew we just had to share it with all of you. So enjoy!

Ingredients for your Scrumptious Biltong & Spinach Tart:

90g of finely crushed Provita
100g of finely sliced Biltong
60g butter, then melted
2 leeks, sliced up
100g grated cheddar
300g spinach
6 eggs
a splash of milk
1 tablespoon olive oil

Method:

Start your Scrumptious Biltong & Spinach Tart by preheating your oven to 180°C, while you grease your tart tin. Once that’s done, put it aside and get started on creating your base.
Mix your crushed Provita with the melted butter and half the grated cheese, before pressing it into your tart tin. Tip: Make sure there aren’t any holes in your base by pressing it down firmly.
Move on to the filling, by heating your olive oil in a saucepan. Fry the sliced leeks until softened, before adding the spinach – it doesn’t need much time to wilt.
Crack your eggs into a bowl and whisk with a splash of milk, then add it to the pan with the vegetables. Add the biltong and season with salt and pepper, before pouring the mixture onto the tart base in the tine.
Slide into the oven, bake for 40 minutes. Tip: The mixture should be set and the top starting to brown slightly.

Serve warm or cold and enjoy!

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Recipe adapted from Titian and Turmeric

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