SPINACH & FETA TART

Spinach and feta are a classic combination that doesn’t need much playing around with. However, the odd carefully considered addition can only be a good thing. Here, I’ve added a tangy hit with some goats’ curd (shown opposite). You could also add a few raisins for sweetness.

Makes 1 large tart or 6 small tarts

FOR THE PASTRY

AT LEAST 2 BATCHES SAVOURY SHORTCRUST PASTRY (SEE PAGE 171)

FOR THE FILLING

6 TBSP OLIVE OIL

250G BABY SPINACH, STALKS REMOVED

1 LARGE GARLIC CLOVE, VERY FINELY SLICED

100G FETA, FINELY CRUMBLED 180G GOATS’ CURD

2 EGGS

30G PINE KERNELS, TOASTED NUTMEG, FOR GRATING

2 TBSP FINELY CHOPPED FLAT-LEAF PARSLEY LEAVES 1 TSP DRIED MINT

¼ TSP DRIED CHILLI FLAKES, OPTIONAL

SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER

1 Make a large shortcrust pastry case (see basic recipe). 2 Gently heat half of the olive oil in a large saucepan over a low heat. Add the spinach, season with a good pinch of salt and a grinding of pepper, and cook for a couple of minutes. Add the garlic and cook for another minute or so, then remove and leave in a colander to drain off any excess liquid.

3 Put the feta and goats' curd in a food processor with the remaining olive oil and the eggs. Pulse until combined and smooth, then transfer to a large bowl. Squeeze the spinach to remove moisture, then chop. Stir it into the feta until well combined, then add the remaining ingredients. Season to taste.

4 Preheat the oven to 140°C (120°C fan) gas mark 1.

5 Place the tin with the pre-baked pastry case on a baking sheet and fill the case with the spinach mixture as close to the top as possible. Bake for 25 minutes – there should be slight movement on the surface but it will set further as it cools. If it needs a little longer, bake for another 5 minutes and check again. Allow to cool slightly before removing from the tin. Serve warm or cold, adding pastry garnishes if you wish (to make the feathers, see opposite).