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Feta, Broccoli and Sundried Tomato Tart

Portions: 
6 - 8
Course: 
Ingredients: 

Shortcrust Pastry
200g plain flour
100g butter
6-8 tablespoons cold water
pinch of salt

Filling
50g sliced cooked mushrooms
50g chopped cooked onion
small florets of cooked broccoli
8-10 sundried tomatoes
100g crumbled feta cheese
2 beaten eggs
125ml Clóna Buttermilk
salt and pepper

1. Sieve the flour and salt together in a bowl. Rub in the butter to a sandy mixture.
2. Make a well in the centre. Add the water and combine. Handle as little as possible.
3. Lightly grease a 23cm flan ring.
4. Line thinly with pre-rolled pastry. Cover the pastry with greaseproof paper and fill with baking beans.
5. Bake blind at 190˚C for 15 minutes.
6. Remove from the oven.
7. Add the mushrooms, onions, broccoli, tomatoes and cheese to the pastry case.
8. Mix the egg, Clóna Buttermilk and seasoning together. Pour into the pastry case.
9. Return to the oven (180˚C -  200˚C) for 30-35 minutes or until set and bake gently until golden brown.
Serve with a green salad

Note: Roasted butternut squash, roasted red onion may also be added to the filling.
Wholemeal pastry may also be used for a healthy alternative.
 

Recipe By: Fiona O'Regan