This is a very easy and quite delicious tart that is great for a summer lunch or picnic. You could add other vegetables to the filling if you desired.
METHOD
- Line quiche tin with pastry and prick base with fork multiple times . Place in refrigerator to chill while preparing filling
- Steam spinach leaves at full steam 100C for 4 minutes or until just cooked.
- Remove from oven and squeeze out excess water.
- Set oven to Fan Forced + Bottom heat 190c ( medium humidity steam if available)
- Roughly chop spinach and place in large bowl
- Grate courgette and squeeze out excess liquid. Add courgette to spinach bowl
- To the bowl of vegetables add all other ingredients except pesto and mix well together
- Pile filling into prepared pastry base and spread to an even level
- Place in bottom half of the oven and cook for 30-40 minutes or until filling is set
- Serve hot , warm or cold drizzled with basil pesto if desired .
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Ingredients
1-2 sheets puff pastry (enough to fully line base and sides of a shallow quiche tin
150g spinach leaves
1 large or 2 small courgettes, grated
1/2 c ricotta cheese
1/2 c grated parmesan
80 g feta cheese, crumbled
3 eggs ( size 7)
salt and pepper to season
basil pesto to drizzle (optional)
