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!
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?