Spinach tart with oat pas­try

Australian Women’s Weekly NZ - - CONTENTS -


⅔ cup (65g) rolled oats

½ cup (75g) plain flour pinch of salt

90g cold but­ter, chopped

1 egg, beaten lightly

40g but­ter, ex­tra

1 medium (350g) leek, trimmed, rinsed, chopped finely

1 bunch (500g) spinach, stems trimmed, chopped

120g fresh ri­cotta cheese

4 eggs, ex­tra

½ cup (40g) finely grated parme­san cheese fresh herbs, to serve

1 Process the oats, flour and salt un­til the oats are fine. Add the but­ter and process un­til com­bined. Add 1 ta­ble­spoon of the egg; process un­til it comes to­gether in a ball, adding a lit­tle more of the egg if needed to bring the pas­try to­gether. Re­move and flat­ten to a disc. Wrap in plas­tic and re­frig­er­ate for 30 min­utes.

2 Mean­while, heat the ex­tra but­ter in a medium fry­ing pan over medium heat. Add the leek; cook, stir­ring, for 10 min­utes or un­til soft and golden. Add the spinach and stir un­til just wilted. Re­move from the heat and sea­son to taste with sea salt and freshly ground black pep­per. Cool slightly. Squeeze lightly to re­move ex­cess mois­ture. 3 Pre­heat the oven to 180°C (160°C fan-forced). Grease a 20cm loose-based flan tin thor­oughly; place on an oven tray. Roll out pas­try be­tween two sheets of bak­ing pa­per un­til large enough to line the base and side of pre­pared tin. Ease pas­try into tin; trim edge. Line pas­try with bak­ing pa­per and fill with pas­try weights or rice. Bake for 15 min­utes. Re­move bak­ing pa­per and weights; bake for a fur­ther 10 min­utes or un­til pas­try is dry and golden.

4 Spoon spinach mix­ture into the pie case and dot with the ri­cotta. Lightly beat ex­tra eggs in a medium jug and sea­son with sea salt and ground white pep­per. Pour egg into pas­try case and sprin­kle with the parme­san. Bake for 20 min­utes or un­til the fill­ing is just set. 5 Serve tart warm, sprin­kled with fresh herbs, if de­sired.

Un­cooked pas­try suit­able to freeze. Not suit­able to mi­crowave.

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