Spinach & Tomato Tart


  • 2      Puff pastry sheets
  • 1p    Cherry Tomatoes
  • 1      Onion, peeled & sliced fine
  • 30g Macadamia nuts
  • 6      Eggs, separated
  •         Grana Padano


  • Cut the tomatoes in half, lay on a baking tray lined with baking paper or a silicon mat and bake in a preheated oven for 45 mins at 180c.
  • Grease the tart tin with a smear of olive oil, then line with the pastry, trimming up the edges.
  • Dock the pastry and blind bake for 20 minutes in a preheated oven at 180c.
  • Break the eggs into a bowl and whisk together with seasoning.
  • Sauté off the onion in a pan with olive oil until caramelized. Add the spinach to wilt, then place in a separate container.
  • Allow the pastry and tomatoes time to cool prior to filling.
  • Begin with the onion, spinach mix, then the tomatoes, and the macadamia nuts, ensure there is an even coverage of all ingredients.
  • Pour in the eggs, making sure the mixture reaches all corners, then drizzle with olive oil and grate the grana Padano liberally on top.
  • Bake in a preheated oven at 180c for 25 – 30, ensure the egg and pastry are cooked.
  • Remove from the oven and serve warm, or cold it is perfect either way.

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