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 onion? Use shallot instead.
- No feta? Try with blue cheese instead.
- Gluten free? Use gluten free puff pastry instead.
- No egg? Use milk of choice instead.
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 nuts
150 g Feta
salt & pepper
1 Egg (beaten)
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Heat the oil in a frying pan and cook the onion over a medium-low heat with a pinch of salt for 10-15 minutes, or until soft and golden.
- Meanwhile, put the spinach, a pinch of salt and a splash of water in a large pan over a low heat, until wilted. Strain, squeeze out any excess water, then leave in the colander.
- While the onion is cooking, unroll the puff pastry on a large baking tray and score a 3 cm border; brush the border with the beaten egg. Prick the inner rectangle with a fork and bake for 10 minutes. Push the middle down with the back of a spoon if it has puffed up.
- Spread the onion over the inner rectangle, then add the spinach. Scatter over the feta and pine nuts. Brush the border with beaten egg again then bake for 15 minutes, or until golden. Serve with a green salad, if you like.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
