Fresh Spinach & Anchovy Tart

• 1/3 lb tiny new potatoes
• 1/2 lb fresh Baby Spinach
• 9 5/8 ounces cream
• 2 large eggs
• 2 ounces fresh grated parmesan cheese
• 2 tablespoons fresh grated parmesan cheese
• 10 anchovies packed in oil, rinsed & drained
• 1 (9 inch) pie pastry

1. Preheat the oven to 355u0b0F.
2. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice.
3. Pierce the bag of spinach and microwave for 2.5 minutes (or wilt in a pan with 2 tbsp water).
4. When cool enough to handle, squeeze out the excess moisture and finely chop.
5. Beat the cream, eggs and 2oz cheese together in a large bowl.
6. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper.
7. Pour into the pastry tart (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
8. Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden.
9. Allow to cool for a few minutes before removing from the pan.
10. Serve warm or cold with a tomato and basil salad, or on its own as a starter.

tiny new potatoes, spinach, cream, eggs, parmesan cheese, parmesan cheese, anchovies, pastry

Taken from www.food.com/recipe/fresh-spinach-anchovy-tart-228264 (may not work)