Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson
125g butter, cold, cut into cubes
1 tbsp cold water
½ cup fresh parmesan, grated
In a food processor add the flour, parmesan, salt, butter and pulse to mix. Add the egg and pulse till it just comes together, adding the cold water as you go, if needed.
Roll into a ball and chill.
Roll out into a shallow tart tin (3.5cm deep) and bake blind using the instructions below.
1 cup milk
1 cup cream
3 tbsp store-bought basil pesto
1½ cups small cherry tomatoes
½ cup baby spinach
½ cup feta, cut into chunks
Mix the eggs, milk, cream and salt together in a blender and set aside
Cover the base of the tart shell with the pesto and add the baby spinach on top.
Place the tomatoes around the tart (ensure they are small ones so they do not release moisture during cooking).
Place the feta chunks around the tart and pour over the egg mixture. Cover with cracked pepper and cook in the oven at 170°C for approx 40 mins until the top is golden and there is still a wobble in the middle. Let rest for 15 mins before cutting.
Note: Can be made in advance, or try mini tarts.