Tuesday, March 8, 2011

Fetta Spinach and Tuna Tart

Tonights dinner was totally delicious! Everybody loved it :D It was so simple to make and i'll definitely be putting it in my favourite list of dishes!
This recipe came from an old Take 5 magazine.

Fetta Spinach and Tuna Tart
(serves 4)

1 and a half sheets frozen puff pastry (just thawed)
250g packet frozen spinach (thawed)
185g can tuna in springwater (drained and flaked)
100g crumbled Fetta
2 Eggs
1/2 cup of cream
2 tblsp chopped fresh chives

1. Line a 26cm flan tin with pastry sheets, overlapping any joins and pressing firmly to seal. Trim edges. Cover Pastry sheet with a sheet of baking paper and 3/4 fill with baking beans or raw rice.

2. Place on a tray and bake for 15 minutes in a 200C preheated oven. Lift out paper and rice then return to oven for a further 5 minutes or until pastry case is light golden. Remove pastry from oven and leave to cool. Reduce oven to 180C.

3. Place thawed spinach in a strainer and press down firmly to remove excess moisture. Arrange spinach, tuna and fetta over the pastry case.

4. Whisk eggs, cream and chives together in a bowl and season with salt and pepper. Carefully pour mixture into pastry case. Bake for 35 minutes or until filling is set and golden. Serve with salad.

(pastry case can be prepared a day ahead and stored in an airtight container)

No comments:

Post a Comment