Spinach Tart

Name: Spinach Tart
Ingredients: 2 sheets frozen puff pastry, thawed; 3 tbsp olive oil; 1 None onion, diced; 2 cloves garlic, sliced; 4 None large eggs, beaten; 9 oz ricotta or cottage cheese; 3.5 oz feta cheese, crumbled; 1/2 tsp freshly grated nutmeg; 14 oz spinach, blanched until wilted; None None green salad, to serve

10 ingredients

4 steps

Ingredients

2 sheets frozen puff pastry, thawed
3 tbsp olive oil
1 None onion, diced
2 cloves garlic, sliced
4 None large eggs, beaten
9 oz ricotta or cottage cheese
3.5 oz feta cheese, crumbled
1/2 tsp freshly grated nutmeg
14 oz spinach, blanched until wilted
None None green salad, to serve

Directions

1

Preheat oven to 400°F.
2

Arrange 1 sheet of puff pastry on a clean flat work surface. Gently wet 1 edge of puff pastry with water then lay remaining sheet of puff pastry over wet edge to join. Use a rolling pin to gently flatten overlapping part. Use to line a 12 inch tart pan, trimming excess. Prick base with a fork then line with baking paper and fill with baking beans. Blind bake for 15 mins. Remove paper and beans.
3

Heat 2 tbsp oil in a frying pan over medium heat. Saute onion and garlic until soft. Transfer to a medium bowl and let cool slightly. Add eggs, cheese and nutmeg and mix until combined. Season then pour into tart shell. Top with spinach and drizzle with remaining oil. Bake for 30 mins, or until golden brown and filling is firm to the touch.
4

Serve hot with a green salad.