Kirsten, from Upper Takaka...
Delectable Goats Cheese, Olive And Tomato Tart
This is a recipe I came up with to use up the odds and ends left in my fridge one day. It is tasty, and reasonably healthy, a real treat on picnics. The ingredients can vary depending on what your family like to eat and what you have in your fridge.
Kids and adults both love it, it can be eaten hot or cold and is definitely a winner.
- Filo pastry, about 8 sheets
- 2 TBSP melted buter
- 10 eggs beaten
- 1/2 cup natural yoghurt or sour cream
- half a punnet of Cherry Tomatoes halved (or small tomatoes)
- 2 cups baby spinach
- fresh basil - or 1TBSP basil pesto
- 1/4c black Kalamata olives sliced
- 1 or 2 TBSP capers (optional but worth putting in)
- 150g soft goats cheese or feta broken into pieces about tsp size
- Button mushrooms slice in halves through the middle(opt)
- Flakes of parmesan (opt)
- Preheat your oven to 180 degrees
- Line and grease a pie or baking dish - I use a pyrex one about 35x25cm (if you want to make the tart smaller I use less eggs and yoghurt)
- Place your filo on the base of the dish, brushing with (or without) butter between each sheet.
- Place your spinach evenly over the base of the pastry
- Over you spinach place your halved tomatoes skin side down, your sliced olives, capers, basil leaves, mushrooms and goats cheese so the base is evenly covered with goodies.
- Add your yoghurt or sour cream and beat in with your eggs, season with salt and pepper and pour evenly over the pastry base and ingredients. Sprinkle the parmesan over the tart and place in the oven. Bake for about 25-30mins, this cooking time depends on your oven, I have a gas oven so it cooks very hot.
- When the egg mixture has set and is golden brown it is ready to take out.
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