Pastry
300g Plain wholemeal flour
75g Butter (unsalted) (cold)
75g Lard (cold)
1pinch Salt
4 tbsp Water (ice cold)
* Step 1:Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
* Step 2:Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs, (or even easier- blend it in a food processor).
* Step 3:Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.
* Step 4:Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage. m
* Step 5:Always roll the pastry in one direction only, turning the dough a quarter turn every couple of rolls so that it stays in shape. Roll rather than stretch the dough. Use the dough according to the recipe, and if possible allow to chill 15 minutes in the fridge before being baked.
Easy spinach, leek and feta pastry tart
Serves 4
Ingredients
320g wholemeal shortcrust pastry
1 tbsp olive oil
2 leeks, thinly sliced
1 garlic clove, crushed
200g spinach
50ml cream
300g feta
1 tbsp basil, torn
25g pine nuts
1 egg, beaten
50g parmesan, finely grated
Sea salt and freshly ground black pepper
Green salad, to serve
Method
1. Preheat the oven to 200C/gas mark 6.
2. Roll out the shortcrust pastry. Use a sharp knife to score a 2cm border around the edge of the tart, being careful not to cut all the way through. Prick the pastry that is inside the border with a fork all over - this will help stop it puffing up in the oven.
3. Place a saucepan over a medium heat and add the olive oil, then stir in the sliced leeks and garlic. Cover and cook for a few minutes until the leeks are soft, then remove the lid and stir in the spinach and the cream. Cook for a further minute, then remove from the heat and allow to cool a little.
4. Spread the leek and spinach mixture over the pastry. Sprinkle the feta evenly on top, followed by the basil and pine nuts. Season with sea salt and black pepper.
5. Brush the pastry border with the beaten egg then sprinkle the parmesan over the filling and the edges of the pastry. Place in the oven and bake for 20 minutes, until the pastry is golden and cooked through. Serve with a green salad.
OR Air Fryer
Pre heat at 200C
Bake the tart 20 minutes or until golden brown
23 апр 2024
