Spinach, Leek and Feta Tart

This savoury tart is a delicious and easy way to eat your greens. I always associate it with spring picnics (which it is perfect for!) but it is also a great midweek meal or work/school lunch.

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Ingredients (Serves 4-6)
200g Greek feta, crumbled
1 leek
20g butter
160g baby spinach leaves
½ cup sour cream
½ cup thickened cream
3 eggs, lightly beaten
2 tablespoons shredded basil leaves
2 sheets frozen puff pastry, thawed

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Method
Preheat oven to 200ºC. Cut the leek in half and thinly slice the white and pale green part to achieve 1 cup full.

Melt the butter in a saucepan and lightly sauté the leek over a medium heat for 4 minutes. Transfer to a bowl and set aside.

Add spinach to the saucepan, cover and cook until wilted. Take off the heat and then press leaves into a strainer to remove excess moisture.

In a bowl, combine sour cream, cream and eggs. Add the feta, leek, spinach and basil. Stir will and season to taste.

Line a non-stick rectangular quiche pan (35cm x 13cm) with the two pieces of pastry, overlapping slightly, and gently push the pieces together in the middle to seal the pastry case. Trim excess pastry. Lightly prick the pastry base with a fork and place the quiche pan onto an oven tray.

Bake the pastry case for 50-10mins until it has started to colour and puff.

Pour in prepared filling and bake for 30-35mins until firm and golden in the centre.

Remove from baking tray and allow to cool slightly before serving. Enjoy!

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Adapted from Baker’s Secret

Tangy Lemon Tart

Since moving to Adelaide, I’ve been lucky enough to have access to an abundance of homegrown lemons. In our rental house in 2013, our lemon tree provided perfect fruit almost all year round, and my Aunt & Uncle also grow outstanding citrus and always seem to have plenty to give away. This has meant lots of experimentation with lemon desserts and this one has to be one of my most popular! This tart has a strong, slightly tart lemon flavour and  gorgeously short, melt-in-your-mouth pastry. Serve dusted with icing sugar and with thickened cream or ice cream for a perfect dinner party dessert.

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Ingredients (Serves 12)
Pastry
2 cups plain flour
½ cup icing sugar, sifted
180g cold unsalted butter, chopped
1 egg, lightly beaten

Filling
5 eggs
3 egg yolks
150g caster sugar
200ml freshly squeezed lemon juice, strained
100ml freshly squeezed orange juice, strained
250ml pouring cream

Icing sugar, to dust
Double cream or vanilla ice cream, to serve

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Method
To make the pastry, process the flour, icing sugar & butter in a food processor until the mixture resembles breadcrumbs. Add the egg and process until the mix just comes together. Form the pastry into a disc, wrap in glad wrap and refrigerate for at least 2 hours.

Preheat oven to 180°C (160°C fan-forced). Spray a 27cm tart pan with a removable base with cooking oil. Roll out pastry on a lightly floured surface until 4mm thick and use to line the prepared pan. Trim the edge, then line with baking paper and fill with pastry weights (or dried rice). Bake for 15mins then remove weights and paper and cook for a further 5mins until golden. Set aside.

Reduce oven to 150°C.

To make lemon filling, place eggs, yolks & sugar into a bowl and stir until just combined (try to avoid creating bubbles). Gently stir in lemon and orange juices. Pour cream into a small saucepan and bring almost to the boil, then stir it into egg mixture. Using a fine sieve, strain lemon filling into a jug. Place tart shell onto an oven tray and pour in the filling.

Bake for 15mins, then carefully rotate to ensure even cooking. Bake for a further 10mins or until just set. To check, gently shake the tart; it should be slightly wobbly in the centre.

Cool the tart to room temperature, then dust with icing sugar and serve with double cream or ice cream.

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Adapted from Matt Moran’s Lemon Tart featured in MasterChef Magazine – Issue 3, July 2010.