Spinach and Fetta Tart
Gluten Free Spinach and Fetta Tart
Pack up the wicker basket, comfy rug and a footy, it’s picnic season! Now is the time to experiment with tasty sandwiches, tarts, pies, cold cuts and other picnicy delights.
Just remember not to forget our Gluten-Free friends. Unfortunately wheat is not on their menu, so sandwiches, pies and tarts are usually excluded from the picnic basket – until now.
I have discovered a delicious ready-made pastry that is perfect for anyone with dietary restrictions. The Pastry Pantry pride themselves on making tasty pastry that is:
- Wheat Free
- Dairy Free
- Yeast Free
- Soy Free
- Trans Fat Free
- Lactose Free
- Preservative Free
- Nut Free and,
- Fructose & IBS friendly
I opted for the Rough Puff Pastry for my tart and set out to create a dish to serve to the family for Christmas lunch.
Ingredients:
- 1x sheet The Pastry Pantry Rough Puff pastry (thawed on bench)
- 3x bunches fresh English Spinach (washed and chopped roughly)
- 1x block Lemnos Fetta Cheese with Sheep’s Milk (crumbled)
- 1x bunch fresh Dill (snipped)
- 1x Shallot (peeled and chopped)
- 4x Spring Onions (washed and sliced)
- 2x Cloves Garlic (crushed)
- 1x Spanish Onion (chopped finely)
- 2x tblsp Butter
- Salt and Pepper
Method:
Blind bake your pastry (Blind Baking).
Preheat your oven to hot.
Half-fill a large bowl with water boiled from the kettle.
Add your spinach to the bowl and allow to wilt for about 10 seconds.
Drain spinach thoroughly and squeeze out all excess water.
In a large frying pan, melt butter over a medium-low heat.
Saute garlic, onion, spring onion, dill and shallot until clear.
Add spinach to the pan and coat.
Stir through fetta cheese.
Season to taste.
Add the spinach mix to the blind baked pastry.
Bake tart for 20 minutes.
Can be enjoyed hot or cold.
Serves 6 for a light meal.
