- 3 tbsp olive oil
- 2 onions, thinly sliced
- 400g ready-made short-crust pastry
- flour, for dusting
- 400g baby spinach leaves, coarsely chopped
- 6 large eggs
- 60g Parmesan cheese, freshly grated
- 100g Feta cheese, crumbled
- salt and freshly-ground black pepper
- 8 artichoke hearts in oil from a jar, drained and halved
- 1 tbsp chopped Italian parsley
Preheat the oven to 180ºC. Heat the olive oil in a large frying pan over medium heat and fry the onions for 5 – 6 minutes until softened and glassy.
Roll out the pastry on a lightly floured surface and use to line a 25cm loose-based tart tin. Chill in the freezer for 10 minutes. Line the tart with baking paper and baking beans, and bake blind for 15 minutes. Remove the paper and beans and set aside to cool.
Meanwhile, blanch the spinach by putting it in a colander over the sink and pouring boiling water over it. Squeeze out the excess water and set aside. Lightly beat the eggs in a large bowl, and add in the cheeses and spinach. Season and mix well, then stir in the artichokes, onions and parsley. Pour the mixture into the pastry case and spread out evenly. Place in the middle of the oven and bake for about 30 minutes or until the filling is just set. Allow the tart to cool in the tin for 15 minutes, then remove and transfer to a large plate. Cut into slices and serve warm with your favourite green salad.
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Recipe by Diane Heierl • Photography C&D Heierli