Creamy Spinach and Feta Tart Recipe

Description:

A golden-brown, flaky puff pastry tart shell cradles a vibrant green spinach and creamy white feta filling. The filling is speckled with the creamy white of the feta, and the contrast of textures – the crisp pastry against the soft, creamy filling – is visually appealing. The top of the tart is lightly browned, and steam may still be rising slightly after it is removed from the oven. A dusting of Parmesan cheese adds subtle brown speckles to the surface. Slices of the tart reveal the generous amount of spinach and feta within.

Ingredients:

• - 1 sheet (14.1 ounces) ready-made puff pastry, thawed
• - 1 tablespoon olive oil
• - 1 small onion, finely chopped
• - 2 cloves garlic, minced
• - 10 ounces fresh spinach, washed and roughly chopped
• - 4 ounces feta cheese, crumbled
• - 1/2 cup heavy cream
• - 1/4 cup grated Parmesan cheese
• - 1 large egg, lightly beaten
• - Salt and freshly ground black pepper to taste

Instructions:

1. 1. Preheat oven to 400°F (200°C). Lightly flour a work surface and roll out the puff pastry slightly larger than a 9-inch tart pan. Gently transfer the pastry to the tart pan, pressing it into the bottom and up the sides. Trim any excess pastry. Prick the bottom of the pastry with a fork several times to prevent puffing up. Blind bake for 15 minutes, then remove from oven.
2. 2. While the pastry bakes, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. 3. Add the spinach to the skillet and cook until wilted, about 3-5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
4. 4. In a medium bowl, combine the cooked spinach, crumbled feta cheese, heavy cream, and Parmesan cheese. Stir until well combined.
5. 5. Pour the spinach and feta mixture into the pre-baked tart shell.
6. 6. In a small bowl, whisk together the beaten egg with a tablespoon of water. Brush the egg wash evenly over the pastry edges for a golden brown crust.
7. 7. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and set. The filling should be heated through and slightly firm.
8. 8. Let the tart cool slightly before slicing and serving. Allow at least 10 minutes for the filling to set fully.