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Add a photoRaciónes: 4
Ingredientes
- 1 x 400 gram Sho Crust Pastry
- 500 gm Cooked Spinach
- 4 x Large eggs
- 200 gm Fresh Ricotta
- 50 gm Grated Parmesan
- 100 gm Red Pesto Sauce
- 4 Tbsp. Mayonnaise
- 4 Tbsp. Water
- 1 pch Nutmeg Salt and Pepper Sauce
Direcciones
- 1. Roll out the pastry, line the loose bottomed flan rings, and chill for 20 min.
- 2. Preheat the oven to 200 c / 400 f / Gas Mark 6 and bake the pastry cases blind for 10 min.
- 3. Meanwhile, chop the spinach. Beat the cheese and Large eggs together and add in the spinach. Season with the salt and pepper and nutmeg.
- 4. Pour the mix into the cases and cook in the oven for 25 min. The flans should be golden brown on top and set.
- 5. Make the sauce by blending together the pesto, mayonnaise, and water till a pouring consistency is achieved.
- 6. Serve the tarts with a little of the sauce and some fresh salad leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 453 | |
| Calories from Fat 349 | 77% |
| Total Fat 39.22g | 49% |
| Saturated Fat 11.63g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 682mg | 28% |
| Potassium 678mg | 19% |
| Total Carbs 6.47g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.19g | 1% |
| Protein 21.18g | 34% |
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