Wednesday, 26 July 2017

Calaloo and Cheddar Tart

I love calalloo a leafy green leaf, similar to spinach, originating in West Africa and eaten throughout the Caribbean, it has such a robust flavour.  This tart is perfect for the Spring and Summer months and is incredibly light. I love serving this for picnics and al fresco dining alike. Serve with a leafy garden salad.



You will need: mixing bowl, dried beans and  9 inch flan tin
Preparation Time: 10 minutes plus cooling time.
Cooking Time: 45 minutes.

Ingredients
Fry light for greasing
1 quantity of shortcrust pastry or (1 shop brought ready rolled shortcrust pastry)
1 orange pepper, thinly sliced
2 spring onions, thinly sliced
1 green birdseye chilli, thinly sliced
3 eggs
125 ml semi-skimmed milk
100g mature cheddar cheese
280 g tinned calaloo or (200g fresh spinach,  washed and finely chopped)
pinch of salt
pinch of pepper

Method
Preheat the oven to gas mark 6. Lightly grease the flan tin with a couple of sprays of fry light. Lay the shortcrust pastry over a flan dish place a baking sheet with dried beans and blind bake for 15 minutes.
Meanwhile, slice the orange pepper, spring onions and set aside.
In a mixing bowl, whisk the 3 eggs, milk and 50g of cheese, until everything is well mixed. Open the tin of calaloo (or spinach if using), place in a colander and rinse.

Remove the flan tin from the oven and remove the baking paper. Add the peppers, spring onions and calaloo in the tart case, try to smooth evenly. Add the egg-milk mixture over the flan tin and top with the remaining 50g cheese. Bake for around 30 minutes on the top shelf, or until golden brown. Leave to cool for 10 minutes before slicing.

xxx
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