Spinach, Olive and Feta Tart

Name: Spinach, Olive and Feta Tart
Yield: Serves 6–8
Ingredients: 200 ml crème fraîche; 1 large egg, yolk and white separated; 1 tbsp chopped dill leaves, or 1 tsp dried dill; small knob of butter; salt and pepper; 1 large onion, finely diced; splash of oil, for frying; ¼ tsp fine sea salt; 250 g plain flour, plus a little extra for rolling out; 150 g cold unsalted butter, diced, plus a little extra for greasing the tart tin; 200 g feta; 100 g pitted black olives; 3 large eggs; 300 g spinach, leaves stripped from their stalks

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This is a really adaptable recipe and a great crowd-pleaser. Using the pastry case as your base, you can vary the fillings as much as you like – see our list of suggestions overleaf Use a good ready-made shortcrust to save time if you prefer.

Ingredients

For the pastry

250 g plain flour, plus a little extra for rolling out
150 g cold unsalted butter, diced, plus a little extra for greasing the tart tin

Vegetarian
October
November
June
September
August
Pie
July
Summer

Method

To make the pastry, put the flour, butter and salt in a food processor and blitz until it looks like breadcrumbs. Add the egg yolk and pulse, adding just enough cold water so that the pastry starts to come together in a ball. Roll the pastry into a smooth ball, wrap in cling film and chill in the fridge for at least an hour.

Meanwhile, melt a knob of butter with a splash of oil in a sma