Fetta Spinach Leek Tart Recipes

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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

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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