Wholemeal Feta, Pea and Spinach Tart
- rootsseedsandleaves
- Jan 28, 2018
- 2 min read
Updated: Mar 11, 2018
Today's recipe can be made the day before and eaten cold the following day as a quick lunch. To reduce cooking time you could also make individual tartlets instead, cutting down the cooking time to 12-15 minutes.
Serves 6
Preparation time: 35 minutes Cooking time: 1 hour and 15 minutes
You will need a 25cm loose bottom flan tin greased
Ingredients:
15g unsalted butter 3 spring onions thinly sliced 200g baby spinach 100g peas 3 eggs 250ml milk 100g feta cheese crumbled finely 115g cherry tomatoes Salt and pepper to taste
Pastry Ingredients:
115g unsalted butter 225g wholemeal plain flour 1 tbsp ground hazelnuts 2 eggs beaten Extra flour for rolling out
1. Right let’s get started, first things first make the pastry by rubbing the butter into the flour until it resembles fine bread crumbs. Then add the ground hazelnuts. Mix in the eggs gradually until you have soft but not sticky dough. 2. Roll out the pastry on a floured surface to a size a little larger than the flan tin. Ease the pastry into the flan case and ensure that there is sufficient pastry to stand a little proud of the tin. This extra pastry will allow for shrinkage. Prick the base with a fork. Cover with cling film and let it rest in the fridge for half an hour. 3. Pre-heat the oven to 190°C/375F/ gas mark 5. 4. Okay now prepare the filling: melt the butter in a frying pan over a medium heat and cook the spring onion for 2/3 minutes, then add the spinach stirring until they have wilted. Remove from the heat and set aside to cool. 5. Cook the peas in boiling water for 2 minutes then plunge into iced water to arrest the cooking process, drain and and put to one side. 6. Crack the eggs into a jug, add the milk, salt and pepper, beat to combine. 7. Remove the flan case from the fridge and line with grease proof paper, add baking beans, place on a baking tray, bake for ten minutes. After ten minutes, remove the paper and beans and bake for a further 5 - 6 minutes until the tart is golden brown, crisp and dry. 8. Drain the spring onions and spinach of any cooking juices, place in the tart, add the peas, sprinkle over the cheese, then pour the egg mixture into the tart. Dot the whole cherry tomatoes on top. 9. Bake for 40 - 50 minutes or until set.
Cool for a few minutes before serving with a crisp green salad. It can also be eaten cold.
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