Spinach and Feta Tart

Imagine a dish that doesn’t just fill your stomach, but also fills your soul with a symphony of flavours. Behold, the Spinach and Feta Tart – a creation so regal, it practically deserves its own crown.

And as you take that first, flaky bite, a carnival of tastes unfolds – the earthiness of spinach mingles with the tang of feta, all encased in a crisp embrace that’s like a gastronomic hug. It’s a party in your mouth, and everyone’s invited.

So here’s to the Spinach and Feta Tart – a dish that’s as satisfying as a witty retort and as comforting as a cup of afternoon tea. Your taste buds are about to embark on a tart-tastic journey, and your mealtime? Well, it just got a whole lot wittier and more delicious.

Ingredients:

For the Pastry:

• 200g plain flour, plus extra for dusting
• 100g cold unsalted butter, cubed
• 2-3 tbsp cold water
• A pinch of salt

For the Filling:

• 300g fresh spinach leaves, washed and roughly chopped
• 200g feta cheese, crumbled
• 2 large eggs
• 200ml double cream
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• A pinch of nutmeg (optional)
• A sprinkle of grated Parmesan cheese (optional, for topping)

Preparation Time: 25 minutes

Cooking Time: 40 minutes

Instructions:

1. Prepare the Pastry: In a large mixing bowl, combine the plain flour and salt. Rub in the cold, cubed butter with your fingertips until the mixture resembles fine breadcrumbs. Gradually add the cold water, a tablespoon at a time, and mix until a dough forms. Flatten the dough into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
2. Prepare the Filling: In a large frying pan, heat the olive oil over medium heat. Add the chopped red onion and sauté until translucent. Add the minced garlic and cook for an additional minute. Add the chopped spinach and cook until wilted. Season with salt, pepper, and a pinch of nutmeg if using. Remove from heat and allow to cool.
3. Assemble the Tart: Preheat your oven to 190°C (170°C for fan ovens, or Gas Mark 5). On a floured surface, roll out the pastry dough to fit a 23cm tart tin. Press the pastry into the tin, trim any excess, and prick the base with a fork.
4. Blind Bake: Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake in the preheated oven for 15 minutes. Remove the beans and baking paper, and bake for an additional 5 minutes, or until the base is lightly golden.
5. Add the Filling: In a mixing bowl, whisk together the eggs and double cream. Stir in the cooled spinach mixture and crumbled feta cheese. Pour this filling into the pre-baked pastry shell. If desired, sprinkle the top with a bit of grated Parmesan cheese for added flavour and golden colour.
6. Bake the Tart: Bake in the oven for 25-30 minutes, or until the filling is set and the top is golden brown.
7. Serve: Allow the tart to cool slightly before removing from the tin. Slice into wedges and serve warm.

Note: This sumptuous Spinach and Feta Tart is perfect for brunches, lunches, or even a sophisticated evening starter. Best paired with a crisp salad and a glass of white wine for a culinary journey to the Mediterranean from the comfort of your British kitchen. Enjoy!