Tart with tomato, spinach & sweet pepper


Ingredients 15
Servings 4
Time

Ingredients

  • 5
    medium potatoes, peeled, boiled and mashed.
  • 1
    onion, finely chopped
  • 60
    ml
    Parmesan cheese, finely grated
  • 2
    large eggs, lightly beaten
  • FILLING
  • 15
    ml
    olive oil
  • 1
    yellow pepper, cut into squares
  • 200
    g
    spinach, washed and trimmed
  • 10
    baby tomatoes, halved
  • 250
    ml
    feta cheese, crumbled
  • 250
    ml
    cream
  • 3
    large eggs
  • 5
    ml
    dried basil
  • 2
    ml
    dried origanum
  • salt and pepper to taste
 

Method

 
Mix together the mashed potatoes, onion, Parmesan and eggs. Season to taste with salt and freshly ground black pepper. Spoon into a greased pie dish and press down with the back of a spoon to cover the base and sides of the dish. Prick with a fork. Bake in a preheated 220 ºC oven for 10 to 15 minutes until golden. Remove from the oven and reduce temperature to 190 ºC. For the filling, heat the oil in a frying pan and fry the pepper until just tender. Remove from the pan. Add the shredded spinach and cover the pan. Allow to steam until wilted. Squeeze out any excess liquid. Spread the pepper and spinach over the prepared pie base. Add the tomatoes and feta cheese. Mix the cream, eggs, herbs, and salt and pepper to taste. Pour over the veggies and bake in the preheated oven for 30 minutes unitl set. Serve sliced, hot or cold with a salad.
 

Read more on: bake  |  shallow-fry
 

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