Rustic spiced spinach tart

Rustic spiced spinach tart

Anjum's Quick & Easy Indian
Lisa Linder

A fun, easy tart that is a great way to enjoy Indian flavours. I admit it, this takes 30 minutes preparation, but, if you make the elements ahead of time, it needs only minutes to assemble before baking. I make my own pastry because I enjoy it, but it’s quicker and easier to buy it ready-made, if you prefer (though it’s nicest if you can find an all-butter version).

For the pastry (optional, or use shop-bought shortcrust pastry)


Quantity Ingredient
90g butter, chilled and cut into 2 cm cubes
175g plain flour, plus more to dust
good pinch salt
9 tablespoons water, ice-cold

For the filling

Quantity Ingredient
600g whole leaf or baby spinach, shredded if whole, washed
2 tablespoons vegetable oil
25g unsalted butter
1 large onion, chopped
5 fat garlic cloves, chopped
1 rounded teaspoon ground cumin
1 rounded teaspoon ground coriander
30g dill fronds, chopped
4 teaspoons lemon juice, or to taste
1 large red chilli, finely sliced
1 smallish tomato, chopped


  1. If you’re making the pastry, cut the butter into the flour in a big bowl, using two forks; the butter will still be in large clumps. Add the salt and most of the water and continue to bring the dough together with a fork by stirring. Check if it is ready by taking a bit to see if it holds together in your hands. If so, very lightly bring the dough together into a ball (if not, add tiny splashes of water until it does). Flatten into a 10 cm disc, wrap in cling film and place in the fridge for at least 30 minutes.
  2. Meanwhile, blanch the spinach in a pot of boiling water until just wilted (a matter of seconds). Pour into a colander and rinse in cold water. Set aside. When cool enough to handle, squeeze it in your hands to remove as much water as possible.
  3. Heat the oil and butter in a sauté pan. Add the onion and cook until softened and caramelising on the edges. Add the garlic and cook gently for another minute. Add the spices and stir well for a few minutes to cook through, then add the spinach, dill, lemon juice and some salt. Cook for another few minutes or until well mixed and dry. Taste and adjust the seasoning and lemon juice once more. Leave to cool.
  4. When ready to cook, preheat the oven to 200°C. Roll out the pastry on a piece of lightly floured baking parchment or greaseproof paper until it is about 25 cm in diameter (or cut out a 25 cm circle from a pre-rolled sheet). Spoon the spinach mixture evenly over the pastry, leaving a 3.5 cm border, then scatter over the chilli and tomato. Pull up the sides of the pastry over the edges of the filling, without worrying about details, and place on a baking sheet. Bake in the oven for 35–40 minutes, or until lightly golden and crisp. Serve hot or warm.
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