We have a great cook book called Cooking For Friends by Gordon Ramsey. It’s where I always look first when (funnily enough) we have friends round for a meal. This weekend we were supposed to have one of Andrew’s friends and her parents round, but unfortunately she was sick and they had to postpone. As I’d bought the ingredients for this tart anyway, I thought I might as well carry on and make it for the 3 of us, and freeze half for another day. It’s a vegetarian recipe which has lots of flavour and really fills you up. I adapted it slightly from the original recipe (of course!), by putting yoghurt and milk in instead of double cream, because I thought it was rich enough with the pastry, feta and parmesan, and because we always have lots of milk and yoghurt in the fridge these days. I think Andrew’s not supposed to have pine nuts just yet (choking hazard?) so I just sprinkled them onto three quarters of the tart and gave the pine-nut-less bit to him. As I thought I was running out of time before our friends came, I forgot to take pictures of every stage, though in the end I should have just looked at my phone earlier and I’d have seen a text to say they wouldn’t be able to make it. Anyway, here goes with what I did manage to capture…
- 320g ready-rolled shortcrust pastry (I didn’t have time to make my own)
- 2 tbsp olive oil
- 1 onion
- 400g spinach leaves, washed and drained
- nutmeg, to grate
- 200g feta cheese
- 2 eggs
- 100ml natural yoghurt
- 100ml milk
- 50g toasted pine nuts
- 4 tbsp freshly grated parmesan
- Roll out pastry on a lightly floured surface and use it to line a 23-25cm tart tin (Ramsey says to use one with a removable base, but I don’t have one of those, so I used a solid pyrex-style one). Press the pastry into the edges of the tin and leave a little excess dangling over the sides. Chill for at least 30 minutes.
- Meanwhile, prepare the filling. Heat the olive oil in a large pan and fry the onion with a little pepper. Stir frequently over medium heat until soft but not browned: about 6-8 minutes. Then wilt the spinach leaves in the same pan as the onion. Stir them over a medium-high-heat just until they’ve wilted, then transfer to a colander set over a large bowl. Press down on the spinach with the back of a ladle to squeeze out the excess water, then cool slightly.
- Put the onion and spinach in a large bowl and grate over a little nutmeg. Add the feta, eggs, yoghurt, milk and a generous grating of black pepper. Chill until ready to use.
- Heat the oven to 200°c. Line the pastry with foil and fill with baking beans. Bake blind (i.e. without any filling) for 15-20 minutes until the sides are lightly golden. Remove the foil and beans and return to the oven for another 5 minutes until the base is golden and there are no more uncooked patches left. Remove from the oven and reduce the oven temperature to 170°c.
- Spread the filling over the pastry shell, then sprinkle the parmesan and pine nuts over the top.
- Bake for about 35-40 minutes until the top is golden brown and the filling is set. Cool slightly before serving.