Spinach, Feta & Roast Tomato Tart
What I love about summer are the long days, warm afternoons, late swims, and light dinners enjoyed outdoors.
But I have to say that we’re not doing the last two so much this year due to the extreme variations in weather. One day it’s hot, friggin hot, at around 37c and it’s an unbearable heat that makes it difficult to enjoy the outdoors. It is usually followed by a violet storm reeking havoc! The next day, it’s down to 19c and were putting on long sleeves! What’s the story?
Consequently, each storm brings with it a power shortage that seems to last late into the night and I find I’m back in the 18 century, reading by candle light. Then the cool days makes it difficult to keep the kiddies in singlets and shorts. Both have had a few colds (which is rare for this time of the year) and I am confident it’s due to the dramatic rise & drops in temperature. Ok, Ok I’ll stop complaining – we don’t have the snow storms that America has, or the sticky heat of Singapore!
One thing that does not work well in extreme hot weather but perfect for those cooler days is preparing pastry for a savoury tart, in particular, Spinach, Feta & Roast Tomato Tart!
I suppose that is the consolation prize for the milder, rainy days of summer – to comfortably bake in the kitchen. I love it! It definitely makes preparing shortcrust pastry a breeze as the butter in the pastry holds for longer periods while being handled. Additionally, the heat from the oven is tolerable!
This tart is conveniently simple to prepare and deliciously light to eat, no matter what the weather! The shortcrust pastry is super easy to make in a food processor and needs minimal handling and resting time in the refrigerator. It’s crisp buttery bite adds a lovely texture to the quiche filling of spinach, ricotta, and feta with the roasted tomatoes served on top.
The filling is deliciously satisfying and a dairy lovers dream with the combination of three cheeses – feta, ricotta, and parmesan. The addition of the baby spinach and roasted tomatoes marries perfectly. It’s a lovely way to be eating fresh produce that the whole family will enjoy.
You could serve the tart with a light salad of iceberg lettuce, thinly sliced red onion & cucumbers drizzled with Extra virgin olive oil & red wine vinegar. Enjoy!
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