I’ve adapted this recipe from one I found in Femina magazine. This tart is super easy and quick to make. I love the bread as a tart crust substitute – the outside crust goes really crispy and the bottom is moist. If you want to make this a bit healthier, use reduced fat crème fraîche.
- 1 loaf of wholewheat seedy bread (I used a dense country seed loaf)
- 1 onion, chopped
- 750g frozen spinach
- 1 tsp crushed garlic
- 3 free-range extra-large eggs
- 250 g crème fraîche
- 1 cup grated Parmesan
- 50 g feta
Cut the crusts off your bread and thinly butter each slice. Use the bread to line a deep tart dish, with the buttered side against the dish. Slice pieces of bread to fit the shape of the dish. Push the bread together so there are no big gaps.
Fry the onion in some olive oil until it starts turning golden. Add the bag of frozen spinach (don’t defrost before cooking) and turn up the heat. Add the garlic and cook until the spinach is completely defrosted and the liquid has evapourated. Season generously with salt and pepper.
Whisk together the eggs, crème fraîche and the Parmesan. Season with salt and pepper.
Combine the egg mixture and the spinach and onion. Pour into the bread tart lining. Top with the crumbled feta.
Bake in the oven at 190C for 30 – 35 minutes, or until the feta starts turning light brown.
Serve with baby potato wedges and a salad.