Clodagh McKenna’s easy spinach leek & feta pastry tarts
Using just one simple sheet of shop-bought pastry and a handful of ingredients, Clodagh's whipping up a tasty lunch or dinner in no time.
Easy spinach, leek and feta pastry tart
Serves 4
Ingredients
320g ready rolled puff pastry sheet1 tbsp olive oil 2 leeks, thinly sliced1 garlic clove, crushed200g spinach50ml cream 300g feta1 tbsp basil, torn25g pine nuts1 egg, beaten 50g parmesan, finely gratedSea salt and freshly ground black pepper
Green salad, to serve
Method
1. Preheat the oven to 200C/gas mark 6.
2. Unroll the puff pastry onto a lined baking sheet. 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.