Greens, Seeds & Cheese Tart

Ingredients

1 sheet frozen shortcrust pastry, thawed
300g spinach leaves
150g low fat feta, crumbled
4 large eggs, beaten
Finely grated zest and juice of 1 lemon
1 garlic clove, crushed
20g finely grated parmesan
1/3 cup toasted mixed seeds (sunflower, linseed and pumpkin)
400g reduced fat ricotta, crumbled
1 cup mixed sprouts
1 cup rocket leaves

Method

1. Preheat oven to 200°C. Line a non-stick tin with baking paper. Gently press pastry into tin. Line pastry with baking paper, fill with pastry weights or rice, and bake for 25 minutes. Remove weights and paper. Remove from oven and set aside.
2. Reduce oven to 160°C. Put spinach in a microwave safe bowl, cook on high in microwave for 1 minute. Cool and squeeze out excess water. Add feta, eggs, lemon zest, garlic, parmesan, seeds and ricotta. Fold until just combined.
3. Pour into pastry shell. Bake for 25-30 minutes until just set. Set aside to cool slightly.
4. Toss the lemon juice, sprouts, and rocket in a bowl and season. Scatter over the tart and serve.

Download the Greens Seeds and Cheese Tart PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.




 

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