Spinach Feta Tarts

I had these tarts in Kingston at a small bakery and fell in love with the salty feta paired with cherry tomatoes and spinach. The flaky crust pairs so well with the cheesy filling and it's perfect to bring to a brunch or prep for breakfast for the week!

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Spinach Feta Tarts

Yield 4 large tarts

Author Kirsten Deneka

Prep time

45 Min

Cook time

35 Min

Total time

1 H & 20 M

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Ingredients

Filling:

• 142 g package of fresh spinach
• 2 tbsp olive oil
• 1 garlic clove
• 8 oz cream cheese
• 1/2 cup cottage cheese
• 1/2 cup feta
• 1/2 cup kewpie mayonnaise
• 1/2 cup grated parmesan
• 1 chopped green onion
• Tart crust:
• 2 cups all purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 16 tbsp cold salted butter
• 1/2 sour cream
• 1 egg (for egg wash)

Toppings:

• 20 cherry tomatoes (halved)
• Crumbled feta

Instructions

1. Chop spinach and heat olive oil on a pan on medium low. Chop spinach and add to pan and cook down until most liquid has evaporated. Add grated garlic clove and cook for another minute.
2. Blitz cream cheese in a food processor, cottage cheese and feta until smooth. Add to bowl and add the rest of the filling ingredients. Cover and refrigerate until ready to assemble.
3. To make a tart crust, add flour, salt and baking powder to a bowl and whisk to combine. Add cold chunks of butter and use a pastry cutter or your hands to combine. Add sour cream and knead for 2 minutes until a soft dough forms.
4. Wrap dough in plastic wrap and refrigerate for at least 15 minutes.
5. When ready to assemble, preheat the oven to 375F. Cut dough into 4 equal pieces and roll out to desired thickness. Roll edges and add to a parchment lined baking sheet.
6. Add equal amounts of filling to the tarts and top with tomatoes and feta. Bruch crust with egg wash.
7. Bake tarts for 35-40 minutes or until golden brown. Enjoy :)

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tarts, feta, pie

breakfast, brunch, lunch

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