French loaf tart with spinach pesto

Recipe from: 10/23/1997 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • FRENCH LOAF TART
  • 15
    ml
    olive oil
  • 60
    ml
    soft butter
  • 24
    thin slices French bread
  • 1
    large clove garlic, halved
  • 3
    eggs
  • 200
    ml
    plain yoghurt
  • 200
    ml
    milk or thin cream
  • 1
    ml
    nutmeg
  • salt and freshly ground black pepper
  • 100
    g
    feta cheese, diced
  • 6
    chives, white part coarsely chopped
  • 20
    fresh mint leaves, chopped
  • 30
    ml
    Parmesan cheese
  • PESTO
  • 45
    ml
    flaked almonds, lightly toasted
  • 100
    g
    baby spinach leaves, rinsed and patted dry
  • 2
    small cloves garlic
  • 170
    ml
    olive oil
  • 45
    ml
    grated Parmesan cheese
  • salt and freshly ground black pepper
 

Method

30-35 minutes
 
Preheat the oven to 170 ºC (350 ºF). Use half the oil to lightly grease the baking sheet. Grease a 24 cm round oven dish with remaining oil. Butter the bread slices lightly, arrange on a baking sheet and toast until golden brown. Remove from the oven and rub with half a clove of garlic on one side. Whisk the eggs lightly and add the yoghurt, milk or cream and nutmeg. Whisk well and season generously with salt and pepper. Arrange half the slices of bread in the bottom of the dish. Sprinkle with the feta cheese, chives and mint leaves. Cover with the remaining slices of bread and carefully pour over the egg and milk mixture. Sprinkle with Parmesan cheese and bake in a preheated oven for 30 to 35 minutes or until set and golden brown. Serve with spinach pesto: Place the almonds, spinach and garlic in the food processor and process until very smooth. Gradually add the olive oil while the food processor is running. Season with salt and pepper and process until smooth. Spoon into bowls and serve with the French loaf tart.
 

Read more on: bake
 

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