Friday, July 17, 2015

Tomato, Spinach and Onion Tart

This tart is perfect for the summer months. With a mixture of melt-in-the-mouth deliciousness and the tart flavour from the tomatoes and herbs: it is perfect served alongside a salad or as a side dish at a barbeque. I found the original recipe here but have adapted the proportions (I found the original made far too much filling).


250g shortcrust pastry [I use pre-made, but here’s a recipe for the virtuous who want to make their own ;)]
1 large onion, thinly sliced
200g Spinach leaves
220g reduced fat soft cheese
2 medium free range eggs, beaten
25ml milk
100g Greek feta cheese, crumbled
6 medium sized tomatoes, thinly sliced
Garlic Italian herb mix


1. Preheat your oven to 190 ÂșC, gas mark 5. Roll out the pastry on a floured surface until it is just under 1cm thick. Place into your dish – don’t cut off the crust to fit your dish yet as it will shrink in the oven. Shape it to the dish, pricking the bottom with a fork a couple of times, line with baking parchment and baking beans (make sure you get them into the corners!) and bake for approximately 10 minutes until it has set.

2. Whilst that’s in the oven, grab your frying pan and gently fry your onion until it has softened. Add the spinach leaves; mix the onions with the spinach a bit until the spinach has wilted. Remove as much excess liquid from the leaves as you can during this stage by letting it evaporate.

3. Beat together the soft cheese and eggs before adding the spinach and onions. Crumbling in the feta cheese to the mixture. I added 25ml of milk here as it was looking quite thick, but this is entirely up to you!

4. Grab your dish from the oven (wearing gloves, of course!) and spoon in the cheese and spinach mixture before arranging the sliced tomato on top. Now is a good time to trim the pastry to size. After you’ve done this, sprinkle a healthy handful of herbs on top of the tomatoes (don’t be shy: they really bring out the roasted tomato flavour!)

5. Pop into the oven and bake for approximately 30-40 minutes (this is entirely dependent on how thick your dish is – keep an eye on it, for a rough idea - mine was just over an inch thick and took 30 mins).

6. Let it rest in the tin for 5 mins before serving. It’s delicious served hot or cold. Yum!

If you decide to give this recipe a go, pop a photo on Instagram and tag me (@readsandrecipes_) or leave a comment below – I would love to know how you got on.


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