Feta, Beetroot and Spinach Tart
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1¼ cups plain flour
  • 90 gm butter
  • 3 tsp chilled water
  • I bunch of silverbeet
  • 3 small beetroot
  • 90 gm feta
  • 4 eggs
  • 1 cup cream
  • ½ cup milk
  • ½ cup grated cheese
  • salt and pepper
  1. Rub Butter into flour until the mixture resembles bread crumbs.
  2. Add ½ of the water and combine, add more water as needed to create a dough.
  3. Refrigerate for 20 mins.
  4. While cooling, start working on tart filling.
  5. Remove dough from the fridge and roll out on floured bench.
  6. Put into tart tin.
  7. Blind bake for 10 mins, then remove baking beads and bake for a further 10 mins.
  1. Chop beetroot into 1cm cubed pieces, roast with a little oil for about 30 mins.
  2. Wilt silverbeet in heat proof bowl, once wilted squeeze all remaining liquid from silverbeet.
  3. Chop feta into 1cm cubed pieces.
  4. Place silverbeet into tart shell and top with roasted beetroot and feta.
  5. In a small bowl combine eggs, cream, milk and salt and pepper, pour over spinach, beetroot and feta.
  6. Top with grated cheese.
  7. Bake for 30 mins.
Recipe by The Life of Clare at http://www.thelifeofclare.com.au/feta-beetroot-spinach-tart/