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–+ servings

Spinach & Tomato Tart

Written by - Kevin Kapusi Starow
Perfect antipasto or snack option, versatile.
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Seafood Free
Vegetarian
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Blind Baking 20 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Non Specific
Servings 8
Difficulty Easy

Equipment

  • baking tray
  • Immersion blender
  • Silicon baking mat
  • tart mould

Ingredients
  

  • 2 Puff pastry sheets
  • 1 pnt Cherry Tomatoes
  • 1 Onion - peeled & sliced fine
  • 30 gm Macadamia nuts
  • 6 Eggs - separated
  • Grana Padano

Instructions
 

  • Cut the tomatoes in half, lay on a baking tray lined with baking paper or a silicon mat and bake in a preheated oven for 45 mins at 180c.
  • Grease the tart tin with a smear of olive oil, then line with the pastry, trimming up the edges.
  • Dock the pastry and blind bake for 20 minutes in a pre-heated oven at 180c.
  • Break the eggs into a bowl and whisk together with seasoning.
  • Sauté off the onion in a pan with olive oil until caramelized. Add the spinach to wilt, then place in a separate container.
  • Allow the pastry and tomatoes time to cool prior to filling.
  • Begin with the onion, spinach mix, then the tomatoes, and the macadamia nuts, ensure there is an even coverage of all ingredients.
  • Pour in the eggs, making sure the mixture reaches all corners, then drizzle with olive oil and grate the grana Padano liberally on top.
  • Bake in a pre-heated oven at 180c for 25 – 30, ensure the egg and pastry are cooked.
  • Remove from the oven and serve warm, or cold it is perfect either way.
Keyword antipasto, grana padano, macadamia nuts, tart
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