SPINACH & MUSHROOM PHYLLO TART with MARINATED TOMATOES
Serves 4-6
Recipe by Zola Nene
For the tart:
1/4 cup extra virgin olive oil
2 rosemary sprigs
1 garlic clove, chopped
2 Tbs olive oil
250g sliced mushrooms
2 Tbs Zola’s Feast Flavourbomb Spice Mix
400g chopped spinach
250g cream cheese, room temperature
1/2 cup grated cheddar cheese
Salt and pepper
2 Large eggs
4 sheets phyllo pastry
For the tomatoes:
1 tsp Dijon mustard
1 tsp honey
Juice 1/2 lemon
1/4 cup Extra Virgin olive oil
2 Tbs chopped parsley
1 punnet cherry tomatoes, halved
Salt & pepper
- Preheat oven to 180c, place a baking tray into the oven
- Place olive oil, rosemary and garlic into a saucepan, then heat gently until garlic begins to sizzle
- Turn off the heat, then set aside to infuse
- Heat another 2 Tbs olive oil in a large pan, then add olive oil. Add mushrooms, then sauté on high heat until mushrooms begin to brown on the edges
- Add the spice mix, then sauté for a few seconds
- Add the spinach and toss well until wilted and any liquid from the leaves is evaporated
- In a bowl, mix together the cream cheese and cheddar, then season with salt and pepper to taste, before mixing in the eggs
- Mix in the spinach mixture and stir well to combine
- Brush each sheet of pastry with the garlic & rosemary infused olive oil, then stack them in a criss-cross pattern
- Grease a 20cm loose-bottom round cake tin with olive oil, then line with the stacked pastry
- Add the filling, pressing down to avoid air pockets
- Bake in the oven for 30 minutes, until the pastry is golden, and the filling is set with no jiggle
- Leave to cool to room temperature before slicing to serve.
- For the tomatoes, whisk together the mustard, honey, lemon juice, olive oil and parsley. Add the tomatoes, season to taste and toss well
