This morning I felt like indulging on something feta-cheesy, eggy, with flaky sides and thick, lush greens. To complete the notion, I decided to have it all topped with bubbly-aromatic fermented tomato salsa.
The local jalapeno peppers purchased on my weekly trip to the farmers market came conveniently handy. I just loved their sweet scented heat and juicy, crunchy flesh, and that additional freshness they brought. I thinly sliced two peppers and scattered the hot slices over the cooling tart along with a handful of fresh herbs.
I might even say this tart could make a perfect breakfast to those suffering from a little overindulgence on those extra tequila shots the night before. Perhaps, few slices of fatty, smoked salmon or a few rashers of fried, crispy bacon on the side would add to its curing effects.
Preparation time 20 min
Cooking time 20 min
2 sheets puff pastry, defrosted
Plain flour for dusting
1 bunch English spinach leaves only
1 small red onion, peeled and finely diced
2 cloves garlic, peeled and crushed
1-2 tbsp olive oil
100g soft feta cheese such as Danish feta
8-10 cherry or grape tomatoes halved
Sea salt flakes and freshly ground black pepper to serve
1 jalapeno sliced and a handful of fresh herbs for garnish if desired.
- Preheat oven to 190C fan forced. Prepare and lightly greased a 22cm round tart pan.
- Wash and pat dry spinach leaves
- Sauté onions and garlic in olive oil till translucent, then add spinach leaves and sauté for another 5 min on low heat. Set aside to cool.
- Place one sheet of defrosted puff pastry on a lightly floured bench. Using a rolling pin roll it out large enough to comfortably cover the bottom and the sides of a tart pan. Cover the bottom and the sides of the tart pan with puff pastry sheet. Repeat with the second sheet of pastry and place it directly on top of the first one.
- Arrange spinach on the bottom of the puff pastry shell. Crumble feta cheese over the top. Break eggs closer to the edges of the shell (to keep eggs in place, prior breaking them make small hollows by moving cheese and spinach aside). Arrange cherry tomatoes on top cut sides facing up. Season with black pepper. Brush the sides with milk or eggwash.
- Bake for 20 min or until eggs cooked to your liking and the sides of the shell are golden brown.