FETTA, SPINACH & LEEK TART

FETTA, SPINACH & LEEK TART image

Yield 4 - 6 servings

Number Of Ingredients 10

200g greek fetta, crumbed
1 leek
20g butter
160g baby English spinach leaves
1/2 cup sour cream
1/2 cup thickened cream
3 eggs, lightly beaten
2 tbsp shredded sweet basil leaves
freshly cracked pepper
2 sheets frozen puff pastry, thawed

Steps:

Pre-heat over to 200 degrees C. Grease a rectangular loose base tart pan (35 x 13cm). Cut the leek in half, wash and thinly slice the white and pale green part of the leek to fill 1 cup, loosely packed. Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes. Remove to side bowl. Add the spinach to saucepan, cover and cook until wilted, remove from heat then remove excess moisture by pressing leaves into a strainer. Combine sour cream, cream and eggs, and mix together in a bowl. Add the fetta, leek, spinach and basil, seaon with pepper. Stir well. Line rectangular tart pan with the pastry, over lapping and gently pushing together in the middle. Gently push the pastry into the sides of the pan then trim the edges of excess pastry. (This is easily done by rolling a rolling pin over the rim of the pan.) Place the pastry lined pan on to a baking tray and lightly prick the base with a fork. Pour the pepared fetta misture into the pan. Bake in the middle of the oven for 30-35 minutes until firm and golden in the middle. Remove from pan before cutting and serving.