Health & Nutrition
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Caramelized Onion, Feta, Cumin and Spinach Tart
For the pastry:
500g flour, plus extra for dusting
240g Rama Perfect Bake
200g medium fat, cream cheese
90ml cold water.
For the filling:
45ml olive oil
30ml Rama Perfect Bake
6 onions, sliced thinly
10ml cumin seeds
100g baby spinach
200g feta cheese, crumbled
6 eggs, lightly whisked
Place the flour and Rama in a food processor and blend until it resembles coarse bread crumbs.
Add the cream cheese and water, and pulse in the processor until it comes together as a workable pastry.
Turn the pastry out onto a clean surface and press the pastry into a flat disk using your hands, wrap the pastry in cling wrap and refrigerate for an hour.
Preheat the oven to 180˚C.
Lightly dust a work surface and roll out the pastry to about 2 mm thick.
Carefully lift the pastry and line a lightly greased 35cm x 25cm rectangular tart tin. Press the pastry into the corners and refrigerate for 30 minutes.
Cover the pastry with baking paper and cover with baking beans or dried rice. Half bake the pastry in the oven for 10 minutes. Remove and allow to cool.
In the meantime; heat the oil and Rama in a frying pan over medium heat.
Fry the onions with the cumin until golden and caramelized, +- 30 minutes.
Add the spinach and fry for 1-2 minutes. Remove from the heat.
Spoon the onion mixture into the tart shell. Sprinkle over the feta cheese
Combine the eggs and cream in a jug and mix well.
Carefully pour the cream filling into the tart shell and bake for +-1 hour 20 minutes or until golden brown. Allow to set for 10 minutes before slicing.
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