VERY RUSTIC SPINACH AND FETA TART
A very simple, tasty, CRUSTLESS tart to throw together in minutes! This, to me, is so typical of the wonderfully casual way in which Mediterranean French dishes are made, quickly, fresh, and no-nonsense. I used a pillow pack of pre-washed baby spinach. If you need to wash it, dry in a salad spinner or dry well with paper towels, or you might have too much liquid. This is the very simplest of rustic dishes, requiring not much in the way of seasoning. Add garlic if you wish. Do not add salt if using a salty feta! Very nice with any meat main dish. DO NOT use swiss chard for this recipe: I've tried it, and swiss chard dries out on top, while real spinach does not. Please see other suggestions in the directions!
Provided by Zurie
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 deg F/180 deg Celsius If you have a convection/fan oven, lower heat slightly.
- Grease a normal-sized pie tin or tart plate with butter.
- In a large bowl, tear up the spinach leaves. To make this less "rustic", LOL, you can chop the leaves finely!
- Crumble the feta cheese over the leaves and add the chopped green/spring onions.
- In another bowl, beat the cream with the eggs until well beaten and very smooth. DO use thick cream: the creme fraiche we get is slightly softer than the consistency of cream cheese, which is great! Or use sour cream, which is thicker than plain cream.
- Add to the bowl of vegetables, Tabasco, and if you like, the nutmeg.
- Stir this whole funny mess together.
- Scrape into the greased tart plate, and bake in the pre-heated oven for 30 - 35 minutes, When done, it will be puffed up slightly in the centre, and will not wobble when you shake it.
- Can wait in a warming oven.
- NOTE: this recipe can be "refined" by slicing the dried leaves finely, and the final mixture baked in individual tartlet tins. In that case, serve it with a topping of thick yoghurt (Greek style) seasoned with a little salt, pepper, and a sprinkling of paprika. This way, it can be little tartlets for a buffet or other occasion -- and it will still be quick and easy to do.
Nutrition Facts : Calories 219.2, Fat 18.1, SaturatedFat 10.9, Cholesterol 182.4, Sodium 479.3, Carbohydrate 4, Fiber 0.9, Sugar 1.9, Protein 10.7
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Asomah Frank
[email protected]I love this recipe! It's so easy to make, and it's always a hit with my family and friends.
Fathima Rizviya
[email protected]Overall, I thought this was a good recipe. It was easy to make, and the tart was delicious. I would definitely make it again.
the Adventures
[email protected]The crust was a bit too thick for my liking. I think I would roll it out thinner next time.
Man Kumar Pun
[email protected]This tart was a bit too salty for my taste. I think I would use less feta cheese next time.
Shani Abbasi
[email protected]I made a few changes to the recipe, but it still turned out great. I used a different type of cheese, and I added some sautéed mushrooms.
Anwar Ullah
[email protected]I followed the recipe exactly, and the tart turned out perfectly. I would definitely recommend this recipe to others.
Wanda Barnes
[email protected]This tart is a great way to use up leftover spinach. It's also a great vegetarian option for a main course or side dish.
Rai Sajawal
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The flavors are amazing, and the crust is to die for.
Ashley Evans
[email protected]This is my new favorite go-to recipe for a quick and easy weeknight meal. It's so simple to make, and it's always a crowd-pleaser.
Lorraine Jones
[email protected]I made this tart for a party, and it was a huge success. Everyone loved it! The combination of spinach, feta, and tomatoes was perfect.
Blessed Kuipa
[email protected]Wow, this spinach and feta tart was a hit! The flavors were incredible, and the crust was flaky and delicious. I'll definitely be making this again.