Name: Egg, spinach, rocket and feta breakfast tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 80 gm butter, coarsely chopped; 1 leek, thinly sliced; 1 garlic clove, finely chopped; 1½ bunches spinach, trimmed and coarsely chopped; 1½ bunches rocket, coarsely chopped; 150 gm each ricotta and feta, coarsely crumbled; 2 tbsp each coarsely chopped thyme and oregano; Finely grated rind of 1 lemon; 8 filo pastry sheets; 100 ml buttermilk; 9 eggs, at room temperature; For drizzling: olive oil; Tomato relish; 30 ml olive oil; ½ Spanish onion, finely chopped; 1 garlic clove, finely chopped; 350 gm small tomatoes, such as baby grape; 2 tbsp sherry vinegar; 1 tbsp brown sugar (20gm)

Egg, spinach, rocket and feta breakfast tart

Australian Gourmet Traveller breakfast recipe for egg, spinach, rocket and feta breakfast tart.

Serves 6

Prep

20M

Cook

35M

Total

55M

Skip to Recipe

Ingredients

80 gm butter, coarsely chopped

1 leek, thinly sliced

1 garlic clove, finely chopped

1½ bunches spinach, trimmed and coarsely chopped

1½ bunches rocket, coarsely chopped

150 gm each ricotta and feta, coarsely crumbled

2 tbsp each coarsely chopped thyme and oregano

Finely grated rind of 1 lemon

8 filo pastry sheets

100 ml buttermilk

9 eggs, at room temperature

For drizzling: olive oil

Tomato relish

30 ml olive oil

½ Spanish onion, finely chopped

1 garlic clove, finely chopped

350 gm small tomatoes, such as baby grape

2 tbsp sherry vinegar

1 tbsp brown sugar (20gm)

Method

Main

1.Preheat oven to 180C. Melt half the butter in a large frying pan over medium heat, add leek and garlic and stir occasionally until starting to caramelise (6-7 minutes). Add spinach and rocket, stir until wilted (1-2 minutes), transfer to a colander to drain, then a bowl. Add cheeses, herbs and lemon rind, season to taste, mix well, set aside.

2.For tomato relish, heat oil in a frying pan over medium-high heat, add onion and garlic and stir occasionally until starting to caramelise (6-7 minutes). Add tomato, sauté until tomato begins to break down (4-5 minutes). Add vinegar and sugar, season to taste, cook until syrupy (2-3 minutes), then cool to room temperature.

3.Melt remaining butter and brush base and sides of a 20cm x 29cm loose-bottomed tart tin (see note), then line with a filo sheet, allowing pastry to overhang. Brush with butter, then lay over another filo sheet and repeat until filo is used. Spread spinach mixture in base, make 6 evenly spaced indentations in filling, set aside.

4.Whisk buttermilk and 3 eggs in a bowl to combine, season to taste, then pour onto spinach mixture. Crack remaining eggs into indentations and drizzle with oil. Brush pastry edges with butter and bake until tart is set and eggs are cooked medium (20-25 minutes). Serve with tomato relish.

Note You can also make the tart in a 22cm-diameter round tin.
Notes

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

Related stories