Sunday, November 21, 2010

Fetta, Spinash and Leek Tart - Yes another tart!

After macarons, I think tarts are the next prettiest thing and I can't get enough of it:) While tidying my kitchen cupboards, I noticed a rectangular tart tin that I bought a while ago but haven't had a chance to use it.  Flipped the back of the package and noticed a simple recipe...viola, that will be dinner and leftovers will be for lunch at  Give it a try as its simple and pretty yummy too!

Recipe from "Baker's Secret" - Serve 4-6
200g greek feta, crumbled
1 leek
20g butter
160g baby English spinach leaves
1/2 cup sour cream
1/2 cup thickened cream
3 eggs, lightly beaten
2 tbsp shredded sweet basil leaves
freshly cracked pepper
2 sheets frozen puff pastry, thawed

Pre heat oven to  200C. Grease a rectangular loose base tart pan (35 x 13 cm).  Cut the leek in half, wash and thinly slice the white and pale green part of the leek to fill 1 cup, loosely packed.

Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 mins.  Remove to side bowl.  Add the spinach to saucepan, cover and cook until wilted, remove from heat then remove excess moisture by pressing leaves into a strainer.

Combine sour cream, cream and eggs, amd mix together in a bowl.  Add the fetta, leek, spinach and basil, season with pepper.  Stir well.

Line rectangular tart pan with the pastry, over lapping and gently pushing together in the middle.  Gently push the pastry into the sides of the pan then trim the edges of excess pastry.

Place the pastry-lined pan on to a baking tray and lightly prick the base with a fork.  Pour the prepared fetta mixture into the pan.  Bake in the middle of the oven for 30-35 minutes until firm and golden in the middle.

Remove from pan before cutting and serving.

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