Crispy Flourless Spinach Tart with Creamy Centre

A side dish with a difference, this will add great flavour to simple meat dishes!


  • 1.50 kg fresh spinach
  • 400 ml double cream
  • 120 g parmesan
  • 2 eggs
  • pinch of nutmeg
  • salt, pepper


  1. Begin by heating the oven to 190°C. Remove all the stalks from the spinach and rince in cold running water.
  2. Beat the eggs together as for an omelette, then add the cream followed by the grated parmesan and the seasonings.
  3. Blanch all the spinach in boiling salted water for around a minute then drain immediately and refresh under cold running water. Squeeze out the excess water and chop roughly on a chopping board. Incorporate into the egg and cream mix.
  4. Choose a medium size oven dish and pour the mixture into it: place directly into the oven for 30 minutes.
  5. When ready, serve immediately.


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