Leek Fetta & Swiss Chard Tart Lemnos Admin
Leek Fetta & Swiss Chard Tart
Preparation time: 30 minutes
Cooking time: 40-45 minutes
A flavour packed everyday healthy tart with a protein packed Greek yoghurt and egg base filled with sautéed leek, wilted rainbow Swiss chard and crumbled Lemnos Traditional Fetta and grated Lemnos Haloumi. All in a crisp shortcrust pastry crust.
300g good quality premade shortcrust pastry (enough to line a slice tin 34 x22cm)
200g leeks white part only washed and finely chopped
200g silverbeet, chard or rainbow chard washed and finely chopped
2 tbs olive oil
180g Lemnos Fetta, crumbled
100g Lemnos Haloumi grated or shaved
3 tbs Greek style natural yoghurt
2 medium garlic cloves crushed
1 tbs fresh thyme leaves
sea salt and freshly ground black pepper
Preheat the oven to 180°C. Line the slice tin with greaseproof baking paper then pastry. Line the pastry with greaseproof baking paper and fill with baking beans or uncooked rice. Bake blind in the oven for 10-15 minutes.
Remove the beans and greaseproof baking paper and bake again for another 10 minutes until the bottom of the pastry is crisp. Remove for the oven.
Heat a large frying pan or sauté pan on a low to medium heat, add the olive oil and the leeks and cook for about 8-10 minutes until they have started to soften. Add the chopped stalks of the silver beet and cook for a further 5 minutes and then add the crushed garlic, silver beet leaves and thyme leaves. Allow the silver beet leaves to just wilt and then remove from the heat and allow to cool slightly. In a large bowl, beat the eggs and yoghurt together. Add the Haloumi, the cooked leek and silverbeet mixture and season to taste. Spread the mixture evenly over the cooked pastry base, top with crumbled fetta and bake in the preheated oven for 15-20 minutes or until the filling is just set and the top is golden-brown.
Serve as a main course with a crisp green salad or cut into bite sized pieces and serve as a canapé.