Feta, Spinach And Leek Tart

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 200 g feta
• 1 leek
• 20 g butter
• 160 g baby spinach leaves
• 1/2 cup sour cream
• 1/2 cup thickened cream
• 3 eggs
• 2 tablespoons basil leaves
• 3 eggs
• cracked black pepper
• 2 sheets frozen puff pastry

Recipe

• 1 preheat oven to 200°c.
• 2 cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
• 3 melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
• 4 add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
• 5 combine in a bowl sour cream, cream and lightly beaten eggs.
• 6 mix together.
• 7 add the crumbled feta, spinach and coarsely shredded basil leaves.
• 8 season with cracked black pepper. stir well.
• 9 line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
• 10 gently push the pastry into the sides of the pan then trim excess pastry.
• 11 place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
• 12 pour the prepared cream cheese mixture into the pan.
• 13 bake in the middle of the oven for 30-35 minutes until firm and golden.
• 14 remove from baking tray before serving or cutting.