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Swede & spinach tart

Swede & spinach tart


Try a whole new way to eat swede — this tart is packed with delicate flavour

  • Feeds 6 Feeds 6
  • Ready in 50 minutes

Each serving contains

  • Energy
    1619kj 389kcal
  • Fat
    High 37%
  • Saturates
    High 5%
  • Sugar
    Low 11%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 28g

Bring Co-op to your front door

Big Bag Option


  • 1 swede, peeled and cut into 5mm-thick half-moons
  • 1 tbsp rapeseed oil
  • 1 onion, thinly sliced
  • 350g Co-op baby spinach
  • 1/2 tsp ground nutmeg
  • Zest of 1 lemon
  • 50g Co-op mascarpone
  • 320g Co-op ready rolled puff pastry
  • 1 Co-op British free range egg, beaten
  • 2 tbsp pine nuts
  • 1/2 x 125g Co-op British goat’s cheese, crumbled
  • 1 tbsp thyme leaves Salad, to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Cook the swede in a pan of boiling water for 10-12 mins, until tender
  3. Drain and leave to steam dry for 2 mins
  4. Meanwhile, heat the oil in a large frying pan over a medium heat
  5. Fry the onion for 5 mins, then add the spinach and cook for 5 mins more, until wilted and any excess liquid has evaporated
  6. Take off the heat and stir through the nutmeg, lemon zest and mascarpone and season
  7. Unroll the pastry onto a nonstick baking tray and spread with the spinach mix, leaving a 2cm border
  8. Lay the swede slices on top, then fold the pastry border up around the edges of the filling
  9. Brush the pastry border with the egg. Bake for 25-30 mins, sprinkling over the pine nuts for the final 5 mins, until golden and risen
  10. Scatter with the goat‘s cheese and sprinkle with the thyme
  11. Serve with salad on the side, if you like

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