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Recipe Ingredients
  • 175g Pure spread
  • 250g plain flour
  • 150g onion, chopped
  • 175g fresh spinach, chopped
  • 150ml unsweetened soya or rice milk
  • 1 large free range egg, beaten
  • 4-6 tbsp grated vegan Parmesan
  • Ground white pepper
  • Freshly grated nutmeg

Preheat oven to 190°C/Gas Mark 5. Grease 6 by 10cm tartlet tins with Pure spread.

Sift the flour into a mixing bowl and rub in the Pure spread, straight from the fridge, until the mix resembles breadcrumbs. Add approximately 2-3 tablespoons of water to make a dough. Wrap and chill for at least 15 minutes.

Put onions and 25g Pure spread in a saucepan, stir together, season with pepper and cook to soften. Add spinach, stir and cook for a further 3-5 minutes. Remove from heat and stir in the vegan Parmesan.

Whisk together the egg and soya or rice milk; season with pepper and nutmeg.

Divide the chilled pastry into 6 pieces. Roll out each piece to a thickness of 3mm on a floured surface. Press the pastry into the base and sides of the tartlet tins. Roll the rolling pin across the top of each tartlet tin and remove the excess pastry.

Divide the spinach, onion, Parmesan mixture between the pastry cases. Pour over the blended egg and soya milk, making sure not to overfill the cases. Stir the filling gently to evenly disperse the spinach.

Bake for 25 minutes until a pale golden colour. Cool before removing the tarts from their tins.

Tips : Cube the Pure spread prior to rubbing in the flour.