By Carol Ward
Spinach, Leek & Feta Sheet Tart — Clodagh McKenna
Serves 6 INGREDIENTS: 320g ready rolled puff pastry sheet 1 tablespoon olive oil 2 leeks, thinly sliced 1 garlic clove, crushed 200g spinach 50ml cream 300g feta 50g parmesan, finely grated 1 tablespoon basil, torn 25g pine nuts 1 tablespoon olive oil 1 egg, beaten
Updated at: Sat, 27 Apr 2024 16:29:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Nutrition per serving
Calories2773.2 kcal (139%)
Total Fat206.4 g (295%)
Carbs143.4 g (55%)
Sugars14.4 g (16%)
Protein94.1 g (188%)
Sodium6279.6 mg (314%)
Fiber16.7 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Serves 6
Step 2
Preheat the oven to 200c/400f/gas mark 6. Unroll the puff pastry onto a lined baking sheet.
Step 3
Using a sharp knife score a 2cm border around the edge of the tart, being careful to not 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.
Step 4
Place a saucepan over a medium heat and add the olive oil, followed by the leeks, and garlic – stir and cover with a lid. Cook until the leeks are soft, about minutes. Then stir in the spinach, followed by the cream and cook for a further minute. Allow to cool.
Step 5
Spread the cooled leek and spinach mixture over the pastry. Sprinkle the feta evenly on top, followed by the parmesan, basil and pine nuts. Season with sea salt and freshly ground black pepper.
Step 6
Brush the pastry border with the beaten egg and place in the pre-heated oven and bake for 20 minutes until the pastry is golden and cooked through. Serve with a green salad.
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