Spinach Tart
An easy tart recipe that is delicious served hot or at room temperature.
Substitutes?
- No spinach? Use kale or cavolo nero instead.
- No onions? Use shallots instead.
- No feta? Try with blue cheese instead.
- Need to avoid gluten? Use gluten-free puff pastry instead.
- No eggs? Use your milk of choice instead.
- Vegan? Use vegan cheese and dairy-free milk.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
250 g spinach
1 onion (sliced)
2 tbsp olive oil
1 ready rolled puff pastry
2 tbsp pine nut
150 g feta
salt & pepper
1 egg (beaten)
Recipe:
- Preheat the oven to 200C/180C fan/gas mark 6. Heat the oil in a frying pan. Cook the onion over a medium-low heat with a pinch of salt until soft and golden (10-15 minutes).
- In the meantime, add the spinach to a large pan with a pinch of salt and a splash of water, over a low heat, until wilted. Strain, squeeze out any excess water, then set aside in the colander.
- While the onion cooks, unroll the puff pastry on a large baking tray. Score a 3cm border and brush the border with the beaten egg (or milk). Prick the inner rectangle with a fork and bake for 10 minutes. If the middle puffs up, push it down using the back of a spoon.
- Spread the onion over the inner rectangle, then add the spinach. Scatter over the feta and pine nuts. Brush the border again with the egg or milk, then bake until golden (about 15 minutes). Serve with a green salad, if you like, and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
