Spinach, Feta and Tomato Tart
One of the greatest things in france are the french pastries. Since we have moved to Montpellier my love for pastries has grown. The french really do know how to make the best pastries I have ever tasted.
I have made two different variatons with using a puff pastry. The Tart and the mini puff pasty stars and Christmas trees.
One of my favorite restaurants in Montpellier for lunch serves the most delicious tarte's, and this is where I got the inspiration to making this version for my Christmas High Tea.
In Montpellier you can buy a huge variety of already made pastries, which is amazing and helps out alot when you want to make something quickly and tastes really good. This tart is made with a puff pastry bought from a supermarket in Montpellier.
Hope you enjoy the recipe's
Spinach , Feta and Tomato Quiche
Ingredients for a 9 inch quiche dish)
Filling
20 Cherry Tomato's
2 Red onions
Half a packet of frozen spinach
1 tsp Maple syrup
1/2 cup of feta cheese
1 cup milk
2 eggs
salt
pepper
Tart Crust
1 Roll of puff pastry
To bake
1. Preheat oven to 180 degree
2. Prick the bottom and sides of the pastry with a fork - particularly where the bottom and sides meet.
3. Fit a piece of foil onto the unbaked pastry and fill with some uncooked rice
Bake 15 minutes or until golden brown
Method for the filling
1. Evenly slice the two red onions into rings
2. In a sauce pan heat up some olive oil and fry the onions until they are caramelised
3. Drizzle over some maype syrup and let the onions sweat out in their own juices
4. In a seperate pan heat up some olive oil and add the spinach, fry until cooked
(you can pour the spinach into a sif
5. Slice the rosa tomato's in half
6. In a seperate bowl combine the milk and whisk in the egg
7. Season with salt and pepper
Final Steps
1. Take the quiche crust out of the oven
2. Evenly distribute the spinach on the surface of the crust
3. Spoon over the caramelised onions
4. Half the rosa tomato's and distribute over onions
5. Sprinkle over the feta cheese
6. Pour in the milk and egg mixture
7. Place in the oven for about 45 minutes
This tart can be served with a rocket salad drizzled with a balsamic dressing.
