Monday, May 10, 2010

Feta, spinach and olive tart

After a crazy busy week and a half, I managed to find the time for a nap this afternoon! There were several other things on my list of things to do while uber goober was asleep, but a catch up mummy nap won out. I'm feeling rather refreshed for it, so it was definitely worth it! This week has involved handing in an essay, working my first full day of paid employment since going on maternity leave, somehow squeezing in a visit to the Stitches and Craft Show, and a cold. Just to top it all off.

In all of that, I did manage to make a really yummy tart for dinner one night. I think just about anything with feta and olives in it is yummy, so this tart meets that requirement! I used puff pastry with no pre-cooking, but if you have the energy and inclination to blind bake shortcrust pastry (or even make it yourself!), it would definitely further improve the final product. Serving the tart with a green salad and bread would stretch it far enough to feed four.

Feta, spinach and olive tart
Serves 4

1 sheet puff pastry, thawed
1 red onion, thinly sliced
1 tbsp olive oil
1 clove garlic, crushed
100g baby spinach, washed
180g persian feta (or normal is fine!)
4 eggs, lightly beaten
1/2 cup cream
6 kalamata olives, halved and pitted

Preheat oven to 180ÂșC. Place the pastry into a greased flan tin or quiche dish, pressing it into the corners and filling in any gaps with any bits that overhang the edges.

Cook the red onion with the oil over gentle heat for about 5-10 mins until starting to soften. Add the garlic and continue to cook for another 5 minutes or until the onion is completely soft but not coloured. Set aside to cool slightly.

Wilt the spinach, either in the onion pan or by placing in a colander and pouring a kettle-full of hot water over it. Press out excess moisture.

Spread the onion and garlic evenly over the bottom of the pastry. Spread the spinach evenly over the onion, and crumble the feta over the spinach. Mix the eggs and cream, season lightly with salt and pepper, and pour over the feta. Sprinkle the olives over the tart and place on a tray in the oven for 20-30 minutes until cooked through and lightly coloured on top. Let stand for about 5 minutes before serving.



m.e (Cathie) said...

I have never used puff pastry for a tart, looks great!

Posie Patchwork said...

Yum, i love olives & so do some of my children, so might adapt & spinkle them down one side. Puff Pastry is such an easy way to do a tart, i learnt that while living in the tropics & never being able to make short crust pastry in the heat. Yummo, love Posie

Amanda said...

This looks super yummy, I would have to make atleast two for my gang. But I think it would be a hit ...YUM

Anonymous said...

yum indeed! puff pastry is wonderful stuff, and this has my mouth watering!

Amber said...

Wow! That looks incredibly delicious. The olives seem like such a tasty touch.