Spinach, Olive and Feta Tart

Preparation info
  • Serves


    • Difficulty


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.


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


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