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I know i know.. what happened to me, right?

I baked this just last week and the recipe is up today! Quite something eh? :P

The truth is, i didn’t wanna forget the ingredients used for this tart which explains why the need to blog almost immediately. Yeah, i know i could probably pen them down in the scribble pad in the kitchen but aiyah, i just didn’t feel like it. Lol!

This is an experimental tart. I’ve not quite dabbled into tart and pie making to be honest, what more, a savoury tart. If i’m not wrong, this is my first savoury tart! — another milestone, yay! (Galette not counted) Personally, the thought of tart/pie making intimidates me. The crust – rubbing in method for dough making, rolling, refrigerating and pressing in, it just sounds so tedious, tough and hellavu hardwork? Maybe it’s just me? *shrugs*

But guess what?

I finally succumbed to making dough with food processor and now, pie / tart making is sure ALOT easier!! ;)

Spinach & Feta Tart

makes one 14″ x 4″ tart

142g organic baby spinach, washed and drained
1 whole yellow onion, sliced finely
160g – 180g single cream
pinches of black pepper
50g feta cheese
2 medium eggs

For flaky pastry dough

makes one 14″ x 4″ crust pie, with a little extra

260g plain flour
1/2 tsp salt
1 tsp baking powder
170g unsalted butter, chilled, cut into 12 pieces
2 medium eggs, beaten

Method (by food processor)

1. To mix the dough in a food processor, combine the flour, salt and baking powder in the bowl fitted with metal blade. Pulse several times to mix.
2. Add in butter and pulse repeatedly at 1 second intervals until the butter is in small pieces.
3. Add in eggs and pulse just until the dough almost forms a ball ; pulsing too much at this point will incorporate the butter smoothly and cut down on flakiness.
4. Turn the dough out onto a floured work surface and carefully remove the blade. Gently flatten the dough flat in one piece or two if you like into disc. Wrap in clingfilm and refrigerate until firm or as long as 3 days.

(crust dough recipe source : Bake by Nick Malgieri)

Method (for filling)

1. Preheat oven to 180C.
2. Place the pan on medium heat and add in the onion. Stir occasionally, until the onion is wilted and just beginning to colour, about 5 minutes or so. Add the spinach to pan and season with black pepper. Set aside and move on the prepare the crust, which will take about 5 minutes or so. (press in the flaky dough to the tart pan or if you like, roll the dough and transfer into the tart pan. Personally, i do both, it speeds up the work)
3. Pour in the single cream and and mix well. Last but not least, whisk in the eggs one at a time. Scrape the filling into the prepared crust and spread it evenly. Dot the entire tart with feta cheese generously.
4. Bake the tart until the crust is well coloured and baked through and the filling is set, about 30-40 minutes.
5. Cool the tart on a rack and unmould it. Serve immediately with salad.


So how do i like this tart?

VERY MUCH. Pardon the caps, but i really enjoyed every single bite of it. Like, really.

I like it so much so that i baked it again last night for dinner!

See? Facebook :


But last night, i sorta experimented some more with the tart. I added bacon, sauteed the onion in bacon fats and i substituted the exxy organic baby spinach from Cold Storage with cheapo Hydroponic Spinach 250g – Bayam from NTUC (i cut away the chunky stems). I must say, i can’t quite tell the difference between the 2 spinach, taste wise. But of course, please just don’t use the Chinese Spinach (phuey leng) alrighty?

8 Responses to “Spinach and Feta Tart”

  1. I know I loves this tart very much by just looking at it. I will make this one day. But don’t think I can get Feta Cheese here easily so I have to substitute with other cheese. What do you suggest? May I know where do you get this rectangular tart pan? In Spore?

  2. I’ve been waiting for this post. Thank you thank you!

  3. Great job I reckons! If you have a food processor it’s the best tool for those pesky pastries. Forget rubbing with your fingers, use the machine! Then just add the wet ingredients until it comes together. I’m sure you already know this! Man I’d love a cooking session in the kitchen with you sometime. You sure do bake a fine tart!

  4. Yum spinach and feta go so well together! The tart looks absolutely fabulous!

  5. Mel : feel free to substitute the feta with shredded Gruyere or Cheddar, add in about 50-70g? And to the egg mixture, a pinch of salt please since the cheese mentioned will not be as salty as feta. Yup, i got the rectangular tart pan in Spore. :)

    pickyin : my pleasure. ;)

    john : damn right, i’m so using the machine from now on! and i would LOVE a cooking session in the kitchen with ya as well. you use the most exotic ingredients evaaaa!

    Kelly : thank you! :)

  6. i love the spinach and feta tart combination, and together with bacon, i sometimes add baby tomatoes on the vine too – they make everything more yummy :D i’ve also used goat’s cheese instead of feta and that has been yummy too! love how rustic the first photo looks!

  7. You’ve got all my favourite ingredients in your tart!

  8. Janine : ideas!! I’m gonna try with tomatoes one of these days. i’m intrigued by the thought!

    mycookinghut : HEE!

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