Feta, Spinach and Leek Tart

Janine Ross's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 1.0 quiche

• 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

Directions:

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

Reviews

[Chef #1566855]

Have made this several times for luncheons. Always a winner. Tried the tart tin that recipe came with, but to avoid overflow and a mess in oven, I now use a 27x18cm lamington tray and it makes a wonderful size tart for sharing. The 2 sheets of pastry are just perfect for a tin of this size.