1 Preheat the oven to 220C/200C/gas 7. Put the chips onto a large baking sheet and toss with the oil. Season with salt and pepper and roast for 45-50 minutes, turning half way through.
Creamy vegetable tart
Ingredients
6
people
-
- 1 kg
- 1 tbsp
- 375 g
- 1
- 75 g
- 3
- 300 g
- 2
- 1
- 300 g
- 300 g
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Preparation
2 Unroll the pastry, score a 1cm border around the edge, then prick the middle of the pastry with a fork. Brush the egg wash evenly all over the pastry, this will give it a warm golden colour when cooked. Then sprinkle the cheese mainly around the border, but any extra can fill into the centre.
3 Bake the pastry for 20 minutes in the same oven as the chips until risen and golden. At this point, add the red onion wedges to the chip pan and return to the oven for until the chips are cooked and red onion roasted, about 25 minutes.
4 Put the spinach into a large saucepan with a lid and add a splash of water. Put the lid on and wilt over a low heat. Remove from the heat once wilted and leave to cool in a colander. Squeeze any liquid from the spinach with your hands, then finely chop ¾ of it. This will add an element of earthiness to the dish!
5 Put the garlic, lemon zest, and yogurt for some added creaminess into a bowl. Add the chopped wilted spinach with most of the defrosted peas into a bowl and mash together with a potato masher or fork, the peas will create some extra bite. Season with salt and pepper and set aside.
6 When the pastry has baked, leave to cool for 5 minutes, then top with the pea yoghurt, roasted onions, remaining spinach and peas. Serve with the chips.
