Curtis Stone's herb and fetta tart is the ultimate summer starter. The crispy pastry is drizzled with a zesty herb dressing to satisfy all your savoury cravings.
Serves88
Cook time45 mins45 minutes
Prep time35 mins35 minutes, + Cooling & 25 mins freezing time
+ Cooling & 25 mins freezing time
Ingredients
560g baby spinach leaves
3 spring onions, finely chopped
1/3 cup chopped basil, divided
1/3 cup chopped dill, divided
1/3 cup chopped mint, divided
1/4 cup chopped flat-leaf parsley, divided
1/4 cup chopped oregano, divided
125g fetta, crumbled
3 garlic cloves, grated, divided
2 lemons, rind finely grated, 1 juiced
2 sheets puff pastry, thawed
1 extra-large Coles Australian Free Range Egg, lightly whisked
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Position rack in centre of oven and preheat to 205°C (185°C fan-forced). Line a large rimless baking tray (or turn a rimmed tray upside down) with baking paper.
Step 2
In a large frying pan over medium heat, bring ¼ cup (60ml) water to a simmer. Working in batches, add the spinach, then cover and steam for 3 mins or until spinach wilts. Transfer to a baking tray to cool.
Step 3
Place spinach in a clean tea towel. Squeeze out as much water as possible. Finely chop spinach and transfer to a medium bowl with ¼ cup each of the spring onion, basil, dill, mint, parsley and oregano. Add fetta, two-thirds of the garlic and half the lemon rind. Stir to combine. Season with salt and pepper.
Step 4
On a lightly floured surface, roll out each pastry sheet to a 30cm square. Using a small sharp knife, cut each sheet into a 30cm disc. Place 1 disc on the lined tray.
Step 5
Brush a little egg along the edge of the pastry disc on the tray. Spread the spinach mixture over the pastry, leaving a 1cm border. Top with the second pastry disc and gently press along the edge to seal.
Step 6
Using a 5cm wide glass, make an indent in the centre of the tart. Freeze for 15 mins or until firm enough to handle. Using a small sharp knife, cut the tart into quarters, stopping when you reach the centre circle. Cut each quarter into 4 pieces to make 16 pieces.
Step 7
Gently pull each piece away from the centre and twist 3 times to lengthen slightly and expose the filling. Freeze for 10 mins. Brush the tart all over with egg. Bake for 35 mins or until golden.
Step 8
Meanwhile, in a small bowl, combine the yoghurt, lemon juice and remaining spring onion, basil, dill, mint, parsley, oregano, garlic and lemon rind. Season with salt and pepper.
Step 9
Transfer the tart to a serving platter. Serve warm or at room temperature with the lemony yoghurt.
Serve withbasil leaves, lemon zest and olive oil.
Swap me: To save time, swap the baby spinach leaves for 500g frozen chopped spinach, thawed, excess liquid removed.
Curtis Stone's herb and fetta sunburst tart with lemony yoghurt
Serves88
Cook time45 mins45 minutes
Prep time35 mins35 minutes, + Cooling & 25 mins freezing time
+ Cooling & 25 mins freezing time
Ingredients
560g baby spinach leaves
3 spring onions, finely chopped
1/3 cup chopped basil, divided
1/3 cup chopped dill, divided
1/3 cup chopped mint, divided
1/4 cup chopped flat-leaf parsley, divided
1/4 cup chopped oregano, divided
125g fetta, crumbled
3 garlic cloves, grated, divided
2 lemons, rind finely grated, 1 juiced
2 sheets puff pastry, thawed
1 extra-large Coles Australian Free Range Egg, lightly whisked
1 cup (280g) Greek-style yoghurt
Description
Curtis Stone's herb and fetta tart is the ultimate summer starter. The crispy pastry is drizzled with a zesty herb dressing to satisfy all your savoury cravings.
Method
Step 1
Position rack in centre of oven and preheat to 205°C (185°C fan-forced). Line a large rimless baking tray (or turn a rimmed tray upside down) with baking paper.
Step 2
In a large frying pan over medium heat, bring ¼ cup (60ml) water to a simmer. Working in batches, add the spinach, then cover and steam for 3 mins or until spinach wilts. Transfer to a baking tray to cool.
Step 3
Place spinach in a clean tea towel. Squeeze out as much water as possible. Finely chop spinach and transfer to a medium bowl with ¼ cup each of the spring onion, basil, dill, mint, parsley and oregano. Add fetta, two-thirds of the garlic and half the lemon rind. Stir to combine. Season with salt and pepper.
Step 4
On a lightly floured surface, roll out each pastry sheet to a 30cm square. Using a small sharp knife, cut each sheet into a 30cm disc. Place 1 disc on the lined tray.
Step 5
Brush a little egg along the edge of the pastry disc on the tray. Spread the spinach mixture over the pastry, leaving a 1cm border. Top with the second pastry disc and gently press along the edge to seal.
Step 6
Using a 5cm wide glass, make an indent in the centre of the tart. Freeze for 15 mins or until firm enough to handle. Using a small sharp knife, cut the tart into quarters, stopping when you reach the centre circle. Cut each quarter into 4 pieces to make 16 pieces.
Step 7
Gently pull each piece away from the centre and twist 3 times to lengthen slightly and expose the filling. Freeze for 10 mins. Brush the tart all over with egg. Bake for 35 mins or until golden.
Step 8
Meanwhile, in a small bowl, combine the yoghurt, lemon juice and remaining spring onion, basil, dill, mint, parsley, oregano, garlic and lemon rind. Season with salt and pepper.
Step 9
Transfer the tart to a serving platter. Serve warm or at room temperature with the lemony yoghurt.
Serve withbasil leaves, lemon zest and olive oil.
Swap me: To save time, swap the baby spinach leaves for 500g frozen chopped spinach, thawed, excess liquid removed.
