I made enough filling for two tarts, which is why it looks a lot more in the photos, but I’ll just give you the amounts to fill one tart. I started by cooking 1 clove of garlic, half a medium sized onion and 6 spring onions in a pan on a medium heat in 1/2 tbsp oil. Once soft, I set them aside in a bowl.
I added a drizzle more oil to the same pan and wilted 350g fresh spinach, once it began to wilt I added a small knob of butter and a sprinkling of nutmeg (about 1/4 tsp). When it was all wilted I put it in a sieve over a bowl to drain out the excess water. I pressed it down with a spoon to get plenty of water out.
I mixed the spinach with the onions in a bowl.
I chopped up 15g of fresh flat leaf parsley and 15g fresh dill. Fresh herbs are a must for this recipe, the flavour can’t be matched by dried herbs!
I added the herb to the spinach mixture and stirred in well.
In a separate bowl I weighed out 50g natural breadcrumbs, 25g parmesan, 140g crumbled feta, and 60g crumbled goats cheese.
I added the cheese mixture to the spinach and stirred in well. Finally I added 1 egg and mixed it in, as well as some salt to taste. I added approx 1/4 tsp, you can add more or less as desired.
To make the pastry I used the same method and amounts from my Pumpkin Pie recipe. I rolled out 2/3 of the pastry onto some cling film (this makes it easy to pick up!)
I greased my tin and lined it with the pastry, cutting off any excess and pricking the bottom with a fork. I then put baking paper in the pastry and poured in some baking beans. I baked it on 180C/350F/Gas Mark 4 for 10-15 minutes until the pastry started to brown around the edges.
I took the paper and baking beans out and baked it again for 5-10 minutes until the bottom looked fully cooked.
I filled the pastry case with the filling and packed it in quite well, filling the tin right to the top.
I rolled out the final third of the pastry and cut out strips, using 1 beaten egg as ‘glue’ I brushed the edges of the tart, stuck the strips in a lattice pattern and trimmed the edges. I also brushed the egg white on the bottom layer of pastry where it crossed over. When I was done I brushed the tart all over with the beaten egg.
I baked the tart on 180C/350F/Gas Mark 4 for 20-25 minutes until it was golden brown.
I recommend serving with mash and vegetables! However if you’re serving the tart cold it would be really good with salad. Both myself and my boyfriend ate this up quick, it was really tasty. The freshness of the herbs really comes through in the filling and the pastry was perfectly crisp. A delicious week night dinner!
I am entering this into Lavender & Lovage‘s monthly challenge Cooking With Herbs as this recipe contains some great fresh herbs. This month’s challenge is Store Cupboard favourite, I used nutmeg, flour and salt in this recipe from my store cupboard.
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Spinach & Feta Tart
- 1 clove of Garlic
- 1/2 an Onion
- 1/2 tbsp Olive oil
- 6 Spring onion
- 350 g Fresh spinach
- 1/4 tsp Nutmeg
- 15 g Fresh flat leaf parsley
- 15 g Fresh dill
- 50 g Natural breadcrumbs
- 25 g Parmesan
- 140 g Feta
- 60 g Goats cheese
- 4 Eggs
- 1/4 tsp Salt
- 350 g Plain flour
- 170 g + 1 tsp Butter
Cook the garlic, onion and spring onions in a pan on a medium heat in the olive oil. Once soft, set aside in a bowl
In the same pan, cook the fresh spinach. Once it begins to wilt add the 1 tsp of butter and the nutmeg. When fully wilted put it in a sieve over a bowl to drain out the excess water. Press down on it with a spoon to get plenty of water out
Mix the spinach with the onions in a bowl
Chop up the fresh flat leaf parsley and fresh dill. Add the herbs to the spinach mixture and stir in well
In a separate bowl mix the natural breadcrumbs, parmesan, crumbled feta, and crumbled goats cheese
Add the cheese mixture to the spinach and stir in well. Add 1 of the eggs and mix in, then the salt
To make the pastry rub together the plain flour and butter until it resembles breadcrumbs. Add 2 of the eggs until a dough forms. Wrap in cling film and chill in the fridge for 30 minutes
Roll out 2/3 of the pastry onto some cling film. Grease the tin and line it with the pastry, cutting off any excess and pricking the bottom with a fork. Put baking paper in the pastry and pour in some baking beans. Bake on 180C/350F/Gas Mark 4 for 10-15 minutes until the pastry starts to brown around the edges
Take the paper and baking beans out and bake it again for 5-10 minutes until the bottom looks fully cooked
Fill the pastry case with the filling and pack it in quite well, filling right to the top
Roll out the final third of the pastry and cut out strips, using 1 of the eggs beaten as 'glue', brush the edges of the tart, stick the strips in a lattice pattern and trim the edges. Also brush the beaten egg on the bottom layer of pastry where it crosses over. When finished, brush the tart all over with the beaten egg
Bake the tart on 180C/350F/Gas Mark 4 for 20-25 minutes until golden brown