Curtis Stone's herb and fetta sunburst tart with lemony yoghurt

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.