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Preheat oven to 220°C. Line an oven tray with baking paper.
Melt butter in a large fry-pan on medium heat. Add leek and cook until just starting to brown, 3–4 minutes. Add a few handfuls of spinach to the fry-pan and leave to wilt before you add the rest of the spinach. Remove mixture from fry-pan and spread out on a tray to cool.
Unroll the pastry (leave it on the wrapping) and cut out rounds using a mug or glass that is slightly larger than the size of your muffin pans. Press pastry into each pan. Press the remaining pastry together and
Roll out until thin, then cut out remaining rounds and press into pans. Alternatively, line a 25–30cm quiche tin with pastry.
Toss kumara with oil in prepared oven tray. Place tomatoes, cut side up, to one side of the tray. Season and bake for 25–30 minutes.
Whisk together eggs, salt, nutmeg, sour cream, milk and season with a pinch of pepper. Fill each tart base with leek and spinach. Pour egg mixture carefully over the leek and spinach and crumble over feta. Bake for 20–25 minutes, until the centres are firm and pastry is golden brown.
Remove roasted tomatoes from the tray and roughly chop. Mix tomato flesh and juice with mustard, extra virgin olive oil, vinegar and sugar and season to taste with salt and pepper.
Place one to two tartlets onto each plate or cut the large pie into portions and place a portion onto each plate. Serve some wedges
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