TO DRINK: Rousanne is a buttery and aromatic grape that should love the onions and cheese. Rustenberg produce the only example.
Spinach, onion and goat’s cheese summer tart
- 20ml butter
- 50ml extra virgin olive oil
- 2 garlic cloves, finely chopped
- 200g red spring onions, sliced
- 10ml fresh dill, chopped
- 2 leeks, sliced
- 3 baby marrows, chopped
- 400g baby spinach, steamed
- salt and freshly ground black pepper, to taste
- 400g phyllo pastry
- 200g red spring onions
- 200g goat’s cheese, crumbled
- 50ml fresh rocket, to serve
Preheat the oven to 180°C. Lightly grease a 24cm springform loose-bottomed baking tin.
Melt the butter and olive oil in a frying pan and sauté the garlic and onion for about a minute. Add the dill, leeks, baby marrow and spinach, and stir to coat well. Season and cook for a further 10 minutes.
Line the bottom and sides of the tin with the phyllo, leaving a little to overlap.
Carefully spoon the spinach mixture in and fold in the overlaps. Decoratively place the whole red spring onions around the tart.
Bake until the pastry is cooked, about 30 minutes. Take the tart out and scatter the cheese over. Place it back in the oven and bake until the cheese has just browned.
Serve with the rocket while still hot.