Spinach, feta, and roast tomato tart

A relaxed Sunday, some good friends, a crisp white wine to accompany this delicious spinach, feta and roast tomato tart...Perfection!

Serves 4

Preparation time: 10 minutes | Cooking time: 45 minutes | Difficulty: Capable cooks


  • 1 sheet frozen shortcrust pastry, just thawed
  • 280 g pkt Coles brand Australian baby spinach
  • 1 tbsp olive oil
  • 1 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • 3 Coles brand Australian free range eggs, lightly whisked
  • 150 g fresh firm ricotta, crumbled
  • 1/3 cup (25g) parmesan, grated
  • 100 g feta, crumbled
  • 100 g pkt vine-ripened cherry tomatoes


  • Preheat oven to 220°C
  • Grease a 11cm x 33cm (base measurement) fluted tart tin with a removable base.
  • Cut pastry into 3 pieces to fit the tin
  • Line the tin with the pastry pieces and trim excess
  • Cover the pastry with baking paper and fill with pastry weights or rice
  • Bake for 15 minutes
  • Remove paper and weights or rice.
  • Meanwhile, reserve 60g of the spinach
  • Heat the oil in a large frying pan over medium-high heat
  • Cook the onion and garlic, stirring, for 3-5 minutes or until onion softens
  • Add remaining spinach and cook, stirring, for 2 minutes or until just wilted
  • Transfer to a large bowl
  • Cool for 5 minutes
  • Stir in the egg, ricotta, parmesan and half the feta.
  • Reduce oven temperature to 180°C
  • Spoon the spinach mixture into pastry case
  • Sprinkle with remaining fetta
  • Bake for 25-30 minutes or until filling is set and golden
  • While the tart is cooking, place the tomatoes on a baking tray
  • Spray with olive oil spray
  • Roast with the tart for the last 15 minutes of cooking or until tomatoes are soft
  • Arrange the tomatoes on the tart and top with reserved spinach.

Recipe and image source