Spinach, Pea and Fetta Breakfast Tart Recipe

How to make Spinach, Pea and Fetta Breakfast Tart

Method

1. Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. 

2. Cut each pastry sheet into 4 squares and place on baking trays, spacing them well apart. 

3. Using a small, sharp knife, score all the way around the squares to create a 1cm border. Be careful not to cut through. Prick the middle of the squares with a fork to prevent them rising.

4. Brush the borders with egg yolk and bake for 25 minutes or until the borders are puffed and golden.

5. Meanwhile, mix the ricotta with the lemon zest, juice and fetta and mash with a fork to combine. Season to taste. 

6. Place the olive oil in a frying pan over a medium-high heat and add the spinach. Cook for 1 minute or until wilted, then pour off any excess liquid. Turn down the heat, if required. Stir in the peas until warmed through then season well. Take off the heat.

7. Place the pastry squares on a platter and squash down the middle if they’ve puffed up. You want the middle section to be flat.  Top with the ricotta mixture, keeping the border clear. Spoon the spinach and peas on top. Scatter with mint leaves and lemon zest. Drizzle with olive oil and serve.

Optional: If you want the ricotta mixture very smooth you can process it in a small food processor.