Tuesday, November 3, 2009

Spinach, feta & tomato slice

Public holidays, wonderful things really.

Whilst hubby and I love our Sundays, having only one day each week to indulge our own interests without even a thought of work sometimes isn't enough. And that is what makes public holidays all the more sweeter.

This particular one happens to be a Melbourne only holiday - the grand Melbourne Cup. Whilst many don their best frocks to see the horses up close and personal, or head down to the local TAB to place bets, or even visit a friend or family for the Aussie tradition of a good old BBQ complete with pulling a horse's name out of a hat for a fun $2 house bet, hubby and I decided we would do what we needed most - absolutely nuthin'.

No visiting, no driving, no changing out of our pyjamas. Home bound we will be. I will most likely use this time to teeter around the kitchen, making something or other, followed by a thick novel, first words yet unread. Hubby will no doubt be on the Xbox, catching up with his 'old friends' with perhaps an afternoon stroll with the dog to stretch his game legs.

Yes, public holidays really are wonderful.

ease: 5/5.
prep time:
35mins til ready to go into oven as a whole.
cooking time: 35mins.
total: 1 hour & 10mins.

taste: 4/5. Simple but strewn with flavour. The flaky pastry gives way to iron-rich wilted spinach woven between strings of melted cheese and morsels of sweet tomatoes that must be eaten with caution lest their piping hot pulp burn your taste buds.
I sometimes worry tarts like these will be overwhelmingly eggy or rubbery - this is neither. The egg merely provides the base upon which the vegetables and cheese leap off to sensitively tantalise your taste buds.
I used slightly less spinach and a couple more tomatoes. I also blind baked my tart with pie weights.

would I make it again: Yes.

recipe: Spinach, feta & tomato slice - Good Taste - November 2009, Page 63