Spinach and Feta Tart

As you might have seen I've made a lot of sweet tarts over the past year or so. However it's not often that I dabble with savoury tarts. Partly because I had yet to perfect the pastry. It needs to be buttery, crisp, but still taste wholesome. The addition of wholemeal flour and sunflower seeds in this pastry does just that. You could also sprinkle some toasted seeds over the top once it is cooked. 

This tart eats well warm straight from the oven, or cooled and packed for the lunchbox the next day. 

Ingredients (serves 4 as a meal, 8 as a snack):

• 1 cup of plain flour 
• 1 cup of wholemeal flour 
• 1/4 cup of sunflower seeds
• 120 grams butter
• 1 tsp salt
• 1 egg yolk 
• 3 - 4 tbsp of cold water
• 4 - 5 large eggs 
• 1/4 cup milk 
• 1 onion, finely diced
• 1 tbsp butter
• 1 tbsp oil
• 1 tbsp dried thyme
• 200 grams spinach leaves
• 1/2 cup of cottage cheese 
• 160 - 200 grams feta cheese
• 1 tsp each of salt and pepper 
• 1/2 tsp nutmeg, freshly grated or ground

In a food processor, combine the flours, salt and sunflower seeds. Blitz to chop the seeds. Add cubes of cold butter and mix on high until it resembles breadcrumbs. 

Add the egg yolk and 1 tbsp of water at a time, mixing until you have a soft dough. 

Turn out onto a lightly floured board and knead gently for a minute or two. Wrap in cling film and put in the fridge for 30 minutes. 

Preheat the oven to 180 degrees celsius and grease a 30cm fluted tart tin, then prepare the filling. 

Place the spinach in a bowl and cover with boiling water for a minute. Drain and squeeze out excess moisture before roughly chopping. 

Put a small frying pan on a low heat and melt the butter and oil. Add the thyme and diced onion. Saute slowly, stirring often, for 10 minutes till the onions are soft, but not browned. Remove from the heat to cool. 

Break the eggs into a bowl with the milk, salt, pepper, and cottage cheese, and nutmeg, use a fork or whisk to beat well. Add the chopped spinach and cooled onion. Mix to combine. 

Roll the pastry and gently line the tart tin, pressing into the edges and trimming away the excess. 

Fill the pastry with the egg mixture, then crumble the feta evenly over the top, gently press it down into the filling with the back of a spoon. 

Bake in the hot oven for 50 minutes till the pastry is cooked and the filling is set. Allow to cool for at least ten minutes before slicing and serving with your favourite chutney and a salad.