Spinach & Feta Tart with Crispy Potatoes and Rocket Salad

ingredients

• For 2 people
• 120g baby leaf spinach
• 15g pumpkin seeds
• 1 tsp dried oregano
• 50g soft cheese
• 5.5g Dijon mustard
• 30g feta
• 50g rocket
• 160g puff pastry
• 3 white potatoes
• 15ml red wine vinegar
• 15ml balsamic vinegar
• 125g cherry tomatoes
• 1 brown onion

method

For 2 people [double for 4]

1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and sugar,reduce the heat to low and cook for a further 6-7 min or until softened and caramelised

1. Wash the spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold running water until it’s cool

Once cool, squeeze the water out of the spinach as much as you can then chop it roughly

1. Combine the soft cheese in a bowl with the Dijon mustard, 1 tbsp [2 tbsp] boiled water, and season with a pinch of salt and pepper

Cut the potatoes (skins on) into bite-sized pieces

1. Dust your work surface with a generous sprinkling of flour

Unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Line half a baking tray (or two!) with non-stick baking paper

Add the pastry to the tray[s] and score a 1cm border around the edge of the pastry with a knife (the border will puff up and form a nice crust)

1. Spread the soft cheese mix over the pastry within the border and top with the caramelised onion (reserve the pan), chopped spinach and pumpkin seeds, then crumble over the feta

Add the chopped potatoes to the other side of the tray[s] with a drizzle of vegetable oil, the dried oregano and a pinch of salt

Put the tray[s] in the oven for 25-30 min or until the pastry is cooked through and puffed up, and the potatoes are golden – this is your spinach & feta tart and crispy potatoes

1. Return the reserved pan to a medium heat

Once hot, add the cherry tomatoes with the balsamic vinegar and 1 tbsp [2 tbsp] olive oil, cook for 4-5 min or until the tomatoes have started to blister – these are your balsamic tomatoes

1. Wash the rocket, then pat it dry with kitchen paper

Combine the red wine vinegar with 2 tbsp [4 tbsp] olive oil in a large bowl

Season with a pinch of salt – this is your dressing

Once the tart is done, add the rocket to the dressing and give it a good mix up

Cut the spinach & feta tart in half

Serve the spinach & feta tart with the crispy potatoes, dressed rocket and balsamic tomatoes to the side

Enjoy!