A crazy few weeks and being stranded in odd cities for work and leisure thanks to the ash cloud meant that I am a bit behind on posting (again1!). Nevertheless, here’s let’s hope we stay back on track with this simple, but delicious Spinach, red onion and feta tart.
I found the recipe from one of those recipe cards I picked up at Coles and was pleasantly surprised to realise that the Sydney Market has a pretty big list of recipes based on different season’s produce! Not so good is realising that their PDFs are locked and in order to reproduce the recipe I will have to type it up from scratch!
Ingredients
- 3 sheets frozen short crust pastry
- 2 bunches english spinach, leaves trimmed
- 1 tbsp olive oil
- 1 red onion
- 3 garlic cloves, finely chopped
- 4 eggs lightly beaten (I made do with 3)
- 3/4 cup thickened cream
- salt and pepper
- 60g kalamata olive pitted
- 100g feta cheese crumbled
Directions
- Preheat oven to 200 degree celcius. Take pastry from freezer to defrost. Once defrosted use pastry to line up a 30cm loose based tart pan. Prick the base of pastry with a fork. Bake blind for 5 minutes, remove weights and bake again for another 6-8 minutes until pastry is crispy. Take out of the oven and cool slightly. Reduce temperature down to 180
- Wash and wilt spinach in the microwave for 3-5 minutes. Remove exceed liquid and chop roughly
- Heat oil over medium heat. Add onion and garlic and cook for 3 minutes. Remove from heat and cool slightly, line base of pan with onion and garlic mix. Sprinkle spinach on top.
- Whisk egg, cream, salt and pepper together. Pour over spinach. Sprinkle with olive and fetta, bake for 25-30 minutes until set. Cool slightly and remove from pan to serve.
Using the red onion for the base adds a lovely sweetness to the dish, balanced by the tartness of the olive and fetta. I added an extra sheet of pastry as the pastry became a little too crispy with just 2 layers, other than that this is a very solid recipe!
mirgraphy 