Feta, Beetroot and Spinach Tart

feta beetroot and spinach tart I find this time of year tough.  I love the signs of Spring and the warm days, but then the cool ones seem to come along and smack you in the face.  Yesterday was super chilly, and windy up on our coastal hill.  But only days before I was in shorts, basking in the sun.spinach quicheI find it hard to cook at this time of year, coming out of the hearty winter meals, and wanting to eat light, healthy, fresh foods.  But days like yesterday, and no doubt today, throw a spanner in the works.  My brain, body and stomach get confused and I no longer know what I’m craving.
feta and spinach quiche This pie was a perfect happy medium, and as an added bonus, I got to use heaps of our silverbeet.  It felt healthy and light but was stacked full of cream, so had that slight ‘I’m storing for winter’ feeling.

How do you choose your meals throughout the year?  Do you eat lighter in summer than in winter?  Do these sporadic Spring days make your head spin?plated quiche

Feta, Beetroot and Spinach Tart
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Pastry
  • 1 1/4 cups plain flour
  • 90 gm butter
  • 3 tsp chilled water
  • Filling
  • I bunch of silverbeet
  • 3 small beetroot
  • 90 gm feta
  • 4 eggs
  • 1 cup cream
  • 1/2 cup milk
  • 1/2 cup grated cheese
  • salt and pepper
Instructions
Pastry
  1. Rub Butter into flour until the mixture resembles bread crumbs.
  2. Add 1/2 of the water and combine, add more water as needed to create a dough.
  3. Refrigerate for 20 mins.
  4. While cooling, start working on tart filling.
  5. Remove dough from the fridge and roll out on floured bench.
  6. Put into tart tin.
  7. Blind bake for 10 mins, then remove baking beads and bake for a further 10 mins.
Filling
  1. Chop beetroot into 1cm cubed pieces, roast with a little oil for about 30 mins.
  2. Wilt silverbeet in heat proof bowl, once wilted squeeze all remaining liquid from silverbeet.
  3. Chop feta into 1cm cubed pieces.
  4. Place silverbeet into tart shell and top with roasted beetroot and feta.
  5. In a small bowl combine eggs, cream, milk and salt and pepper, pour over spinach, beetroot and feta.
  6. Top with grated cheese.
  7. Bake for 30 mins.

 

14 thoughts on “Feta, Beetroot and Spinach Tart

  1. I love this tart! It looks gorgeous and very, very tasty. We’ve had strange weather here too. It was very hot and the last few days have been quite cool – there doesn’t seem to be a happy medium xx

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    1. Thanks Charlie! It was delicious! I really need to make another! There really doesn’t seem to be a happy medium right now does there?!?!

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  2. This looks and sounds amazing! I do eat lighter in Summer however I still find myself making soup on the odd Summer day which is crazy but sometimes you just need soup, haha!

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  3. Hi Clare, I got your website from Claire Creations when I saw your quinoa soup which I am going to try. I live in Tassie and have lots of silverbeet and beetroot in the garden, so I will try your feta, beetroot and silverbeet tart, it sounds gorgeous. I will now watch for lovely recipes on your website. Thanks Jane

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  4. Hi. A friend made this for dinner and it was amazing! My boyfriend has an egg allergy so instead they used 1 and 1/2 teaspoons of zantham gum (added to the milk and cream mixture) and held together perfectly.
    Thank you

    Like

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