Spelt tart with spinach, jerusalem artichokes and feta

Spelt tart with spinach, jerusalem artichokes and feta

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

This tart is perfect for everyday cooking and not that hard to make, and when it’s in the oven there’s even time to watch the news, or read a book. Any leftovers are great the next day and can be taken to work for lunch. It’s also perfect for when you have guests, as it can be made the day before, then heated up to serve.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
100g plain flour, plus extra for dusting
100g scant cup wholegrain stoneground spelt flour
1 teaspoon sea salt
75g butter, chopped, plus extra for greasing
75g skyr or fromage frais

For the filling

Quantity Ingredient
200g jerusalem artichokes
2 tablespoons olive oil
2 garlic cloves, chopped
500g fresh or frozen spinach
5 eggs, beaten
100ml full-fat creme fraiche
200g feta cheese, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method

  1. Begin with the pastry. Mix both flours with the salt in a large bowl, then rub in the butter with your fingertips. Mix in the skyr (quark) or fromage frais. Knead the dough lightly with your hands just until the ingredients are combined. (Alternatively, pulse all the ingredients together in a food processor, adding a little water if the dough does not come together.)
  2. Roll the dough out on a floured surface and butter a tart tin or dish, about 28cm in diameter. Use the pastry to line the tart tin, then refrigerate for 1 hour.
  3. Preheat the oven to 180°C. Line the pastry case with baking parchment and pour in baking beans or uncooked rice. Bake in the hot oven for 15 minutes, then remove the baking beans and parchment and bake for a further 5 minutes.
  4. Meanwhile, make the filling. Peel the Jerusalem artichokes and cut them into 1.5-cm chunks. Heat the oil in a large saucepan, add the Jerusalem artichokes and sauté for 3–4 minutes, then add the garlic and let it cook for about 5 minutes; take off the heat. If using fresh spinach, rinse in cold water, then place in a separate saucepan over a medium heat and allow it to wilt. When it is just wilted, drain really well in a sieve.
  5. Put the beaten eggs, crème fraîche, feta, nutmeg and salt and pepper into a large bowl and mix well with a wooden spoon. Fold in the drained spinach and Jerusalem artichokes. Pour the mixture into the pastry case, return it to the oven and bake for 30–35 minutes, or until the filling has set but retains a slight wobble. Serve right way with a nice salad, such as Råkost.
Tags:
Scandinavian
Danish
Swedish
comfort food
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