Spinach and Leek Tart

“Adapted from a recipe torn from an Australian Womens Weekly - I made one large tart but you could make individual ones if you wished.You could also use a pre made pastry shell.”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 1 large leek, wash well and slice finely
  • 20 g butter
  • 250 g frozen spinach, thawed
  • 300 g sour cream, lite is fine
  • 3 eggs, beaten
  • 177.44 ml grated tasty cheese
  • salt and pepper
  • shortcrust pastry, I used 2 sheets of frozen pastry

Directions

  1. Melt butter in pan, add sliced leek.
  2. Cook, stirrng for 3 minutes till soft, remove from heat.
  3. Place thawed spinach into sieve and press to remove excess water.
  4. Add to leek mixture.
  5. Combine sour cream and eggs in a bowl.
  6. Stir in leeks,spinach,cheese and salt and pepper.
  7. Heat oven to 190 C.
  8. Lightly grease pie tin.
  9. Line tin with pastry, prick base with fork.
  10. Bake pastry for 15 minutes.
  11. Pour mixture into pastry shell.
  12. Bake 30 minutes.

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