Leek and spinach tart


Crispy leeks, vibrant spinach and crumbly feta make up this wonderfully healthy spring tart.

250g shortcrust pastry 
2 leeks
2 handfuls of fresh spinach 
¼ pint of milk 
4 free range eggs 
30g grated parmesan 
100g good quality feta 

Take the 250g of short crust pastry (I used homemade but shop bought works too). Roll it into a ball in your hands then roll in into a medium sized flat disc to fit a 25cm diameter baking tin or flan dish (don’t worry, if your dish is a little bigger or smaller it’s no problem). Push the pastry into the dish, making sure there is about a inch worth up the sides of the dish, then bake it blind for 10 minutes at 180 degrees C. You can do this by lining the pastry with greaseproof paper and pouring in dried rice or beans. This will weigh down the pastry and stop it shrinking. 

Whilst the pastry is in the oven, chop the two leeks into fine slices and fry in rapeseed oil and salt and pepper until nice and soft with crispy edges.  

Whilst the leeks are cooking, take a food processor and chuck in the spinach, milk and eggs. Season lightly then blend up into a smooth-ish paste. Stir in the grated parmesan and season a little more. 

Once the pastry has had 10 minutes to cook, take it out the oven and remove the beans/rice and greaseproof paper. Lay the softened leeks onto the pastry base and crumble half the feta on top of them. Pour over the egg and spinach mixture before crumbing the remaining feta over the top. 

Bake at 180 degrees C for 35 mins, enjoy with a light salad or just a few pea shoots.