4 sheets ready rolled shortcrust pastry
2 teaspoons olive oil
450 gram bag spinach
2 red onions, thinly sliced
200 grams streaky bacon, thinly sliced
2 cloves garlic
2 teaspoons finely chopped thyme
2 tablespoons balsamic vinegar
1 teaspoon brown sugar grating of nutmeg
¼ cup crème fraîche
2 eggs, beaten
½ cup grated cheddar or gruyere cheese
sea salt and freshly ground pepper
Preheat the oven to 200 ̊C.
Cut out 4 x 13 cm circles of pastry and line 4 lightly greased Texas muffin tins. Line with baking paper and fill each with baking beans. Bake blind for 15 minutes, remove the beans and bake for another 3 minutes.
Reduce the oven temperature to 180 ̊C.
Filling: Pull the stalks off the spinach, wash the leaves well and roughly chop them. Heat the oil in a sauté pan and add the onion, bacon, garlic and thyme. Cook for about 20 minutes, stirring occasionally until the onions are golden and tender. Add the balsamic vinegar and the brown sugar and cook for another minute. Add the spinach and turn with tongs until wilted. Remove from the heat and cool a little then add the crème fraîche, beaten eggs and the cheese. Season and divide between the tart cases, piling the mixture up in each one.
Bake for 20-25 minutes until the filling is firm and golden.
Serve with a fresh tomato and basil salad dressed with olive oil, lemon juice, salt and freshly ground pepper.