Yesterday my Mum and Aunty came over for lunch. I wasn’t sure what to make, but then I saw a photo on Instagram of the most delicious looking savoury tart that a friend of mine had whipped up the day before. So inspired by her efforts, I decided to throw one of my own together! (Thanks Michele!!)
Pam and Aunty K had been out all morning and were apparently “starving”. As a result, they both inhaled their piece of tart, served with a simple side salad and a thick slice of sourdough, with gusto before Mum announced, “That was delicious! If I actually ever cooked anything I’d ask for the recipe!”
Ok, so she didn’t really say that last bit, but we all know that’s what she was thinking!
To make your own Spinach, Feta and Onion Tart, simply slice up one red onion and gently cook it in a tablespoon of butter until it’s soft.
Add a packet of spinach to the pan and toss until it’s wilted. Set aside.
Grease a tin of your choice and place a piece of defrosted shortcrust pastry inside it.
Bake in the oven (200 deg C) for 10-15 minutes. This is called Blind Baking and ensures the base of the tart is cooked.
Remove from oven and spoon onion and spinach mixture over pastry. Add crumbled feta (I use marinated feta, but any old cheese will do)
Take a photo and whack it up on Instagram. Tag me (@kirstenandco) in it, so I can see your delicious looking Spinach, Feta & Onion Tart for myself! Try not to take a blurry photo like I did…
Once you’ve put your phone down, crack 6 eggs into a mixing jug. Add 200ml of cream and whisk together. Gently pour the egg mixture over the spinach, feta & onion tart. Bake in the oven for about 30 minutes, or until golden brown on top.
Remove from oven and let it sit for 5 minutes, before serving with a salad and some crusty bread. YUM!
Ever made a savoury tart before? And more importantly, was it approved by your Mum?!
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