Name: Freeform Gozleme Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 2 sheets frozen shortcrust pastry, just thawed; 1 egg, lightly beaten; ½ cup finely grated parmesan; 120g mixed salad leaves; 250g punnet cherry tomatoes, halved; ¼ cup bottled Greek salad dressing; Lemon wedges, to serve; FILLING; 250g packet frozen spinach, thawed (See Tip); 250g fresh ricotta; 200g firm feta, crumbled; 3 green spring onions, finely chopped; 2 egg yolks; 1 teaspoon finely grated lemon rind

Freeform Gozleme Tart

This will be a hit with the whole family - trust us! And so easy ....

Serves 6

Prep

30M

Cook

30M

Total

Skip to Recipe

TIP! Spinach can be thawed in the fridge overnight. Squeezing out excess liquid will prevent the pastry from becoming soggy once cooked. Tart can be assembled up to several hours ahead. Keep refrigerated until ready to cook.

Ingredients

2 sheets frozen shortcrust pastry, just thawed

1 egg, lightly beaten

½ cup finely grated parmesan

120g mixed salad leaves

250g punnet cherry tomatoes, halved

¼ cup bottled Greek salad dressing

Lemon wedges, to serve

FILLING

250g packet frozen spinach, thawed (See Tip)

250g fresh ricotta

200g firm feta, crumbled

3 green spring onions, finely chopped

2 egg yolks

1 teaspoon finely grated lemon rind

Method

To make filling, squeeze out excess liquid from spinach. Place spinach in a large bowl with remaining ingredients. Season with salt and pepper. Mix well.

Join pastry sheets together, side-by-side, on a large sheet of baking paper, with edges over-lapping by 2cm and brushing in between the join with a little of the egg. Press to seal.

Sprinkle half the parmesan over pastry. Spoon filling over pastry, leaving a 4cm border. Fold up sides to partially cover filling. Brush with egg. Sprinkle remaining parmesan over pastry. Transfer baking paper with tart onto a large oven tray.

Cook in a hot oven (200C) for about 25 to 30 minutes, or until pastry is golden. Remove.

Meanwhile, toss salad leaves with tomatoes and dressing in a bowl.

Cut tart into slices. Serve with salad and lemon wedges.

Mel Burge