Fetta Spinach Leek Tart Recipes

FETA, SPINACH AND LEEK TART

Feta, Spinach and Leek Tart image

A delicious, easy to prepare tart, great for lunch or dinner, served with salad. I bought a rectangular tart tin and this was on the back so gave it a try and was thrilled with the result.

Provided by Janine Ross

Categories One Dish Meal

Time 45m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

200 g feta
1 leek
20 g butter
160 g baby spinach leaves
1/2 cup sour cream
1/2 cup thickened cream
3 eggs
2 tablespoons basil leaves
3 eggs
cracked black pepper
2 sheets frozen puff pastry

Steps:

Preheat oven to 200°C.
Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
Combine in a bowl sour cream, cream and lightly beaten eggs.
Mix together.
Add the crumbled Feta, spinach and coarsely shredded basil leaves.
Season with cracked black pepper. stir well.
Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
Gently push the pastry into the sides of the pan then trim excess pastry.
Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
Pour the prepared cream cheese mixture into the pan.
Bake in the middle of the oven for 30-35 minutes until firm and golden.
Remove from baking tray before serving or cutting.

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