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Spinach and Anchovy Tart

Spinach and Anchovy Tart

An unusually delightful flavor combination that really works well.
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Serves 6

  • 1 prepared pie crust
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups Pictsweet frozen Baby Leaf Spinach, thawed
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 whole egg and 2 egg yolks
  • 12 anchovy filets


Line a 9-inch tart pan with crust. Preheat oven to 375 degrees. Bake tart for 15 minutes. Prick crust and return to oven for 5 minutes. Heat the butter and olive oil in a heavy saucepan or skillet. Add thawed spinach, reserving liquid, and black pepper; stir until heated through. Whip the cream, egg and yolks together and add reserved liquid from thawed spinach. Place spinach and anchovies in a food processor and process briefly. Place in a bowl with eggs and cream; whip together. Pour the mixture into the tart shell and place in oven for 25 minutes or until firm in the center. Let cool 10 minutes before serving.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 460
  • Total Fat: 33g
  • Cholesterol: 190mg
  • Sodium: 6100mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 2g
  • Protein: 13g

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