Spinach tart with yoghurt and cheddar crust
Ingredients
- CRUST
250g (grams) - plain flour
50g (grams) - finely grated cheddar
- pinch of salt
½teaspoon - ground black pepper
100g (grams) - unsalted butter, melted and cooled
80ml (millilitres) - amasi or full-cream yoghurt (add 30ml (2T) water if using thick yoghurt)
- FILLING
50 - unsalted butter
1 - onion, chopped
2 - garlic cloves, chopped
300g (grams) - leaves of morogo or spinach, chopped
1 - handful basil leaves or other herbs
5 - eggs, lightly whisked
1cup - amasi or full-cream yoghurt
50 - grated cheddar, plus extra to sprinkle on top
- GREEN OIL (OPTIONAL)
2tablespoon - finely chopped chives
2tablespoons - finely chopped parsley
80ml (millilitres) - extra-virgin olive oil
1 - lemon, juiced
½teaspoon - ground black pepper
- pinch of salt
Method
Description: Preheat the oven to 180°C.
CRUST Place the flour, cheese, salt and pepper in a bowl and mix to combine. Add the butter and amasi (or the yoghurt and water if using) and stir to combine then bring together and knead gently to form a dough. The mixture won't be very wet but add some water if it is too crumbly to press together.
Press the mixture into a 23cm fluted tart tin so that the crust is even all over. Use a cup measure to press the base down so it is even and to press the sides so the crust comes up at a 90° angle. Trim the top with a sharp knife and chill the pastry for at least 1 hour. Place the tart shell in the oven for 15–20 minutes until it is light golden then remove and set aside. Press the centre down if it has puffed up a little during baking.
FILLING Melt the butter in a large frying pan or saucepan over medium heat. Add the onion and season with salt and pepper then cook for 3–4 minutes until softened. Add the garlic and cook for another minute then add the morogo or spinach leaves and cook for 2 minutes or until wilted then stir through the basil. Remove from heat and cool.
Combine the eggs, amasi (or yoghurt) and the cheddar and season with salt and pepper. Add the cooled spinach mixture and stir to combine then add to the tart shell and distribute the mixture evenly. Sprinkle over an extra handful of cheddar if you want it extra cheesy. Place on a baking sheet and then into the oven and bake for 30 minutes or until just set.
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