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Farmers’ market stands continue to overflow with local produce. Fall squash are making an appearance, as are many members of the onion family and so much more.
Luckily, there are still remnants of summer produce available, too. I’m savouring the last of local tomatoes and my recipe today takes advantage of the colourful cherry tomatoes that are so delicious.
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It’s a simple Greek-inspired tart that is ideal for a weekend brunch.
You can take advantage of local spinach right now, too. In a pinch, you can use frozen spinach in the recipe.
It’s a great time of year to savour so many wonderful local ingredients.
Tomato and Feta Tart
(Serves 6)
1 tbsp. (15 ml) extra virgin olive oil
1 medium sweet onion, thinly sliced
1 clove garlic minced
1 tsp. (5 ml) dried oregano
1 – 300 gram package of spinach, wilted
2 eggs, lightly beaten
1 pie shell to fit a 9 -inch pie plate
1/4 c. (50 ml) bread crumbs
10 large grape tomatoes cut in half
3/4 c. (175 ml) crumbled feta cheese
1/4 c. (50 ml) chopped black olives
Directions:
1. Preheat oven to 400F (200C).
2. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently until the onion is light golden. Add the garlic and cook a further minute. Turn off the heat.
3. Stir in the oregano. Squeeze any moisture from the spinach and add to the onion along with the eggs. Season with salt and pepper.
4. Place the pastry in the pie dish. Prick the crust with a fork. Line with foil or parchment paper and place pie weights on top.
5. Bake the crust for 15 minutes. Reduce heat to 375F. (190C) Remove from oven. Carefully remove the parchment and pie weights and return to the oven for 8-10 minutes.
6. Remove the shell from the oven and sprinkle the breadcrumbs in the bottom of the pie crust.
7. Spread the onion/spinach mixture evenly over the pastry.
8. Scatter the tomatoes over top, followed by feta and olives.
9. Return to the oven and bake a further 15-20 minutes or until pastry is golden and the filling has set.
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