With its seductively smooth and voluptuous filling, this is an irresistible tart, says Joan Bishop. For the fillingBring a pot of lightly-salted water to the boil, add the spinach leaves and stir for a few seconds. Once smooth, add the sour cream and eggs and process until well combinedThen add the spinach, basil pesto and the parmesan and whizz to mix. Remove from the oven and leave the tart to settle in the tin until almost completely cool. Lift the tart from the tin, slide on to an attractive flat serving platter, and garnish with chopped basil or mint.

Source: Otago Daily Times April 24, 2018 17:13 UTC