Buttercup Spinach Bacon Tart4

Buttercup, Spinach & Bacon Tart


Preheat oven to 170ºC.

Combine flour, salt and butter in a food processor. Pulse until mixture resembles fine crumbs. Slowly add water in small amounts at a time to the flour mix, pulsing in brief bursts until combined. Knead into a ball, wrap in cling wrap and chill.

While the pastry chills, cut the buttercup into wedges and coat in oil and season with salt and pepper. Roast in the oven for 10-15 minutes until golden brown. Place the bacon in an ovenproof dish and pop in the oven until it starts crisping up. It will take about as long as the squash.

Once the pastry has chilled, roll into a circle big enough to cover the base and sides of your greased tart or pie dish. Press pastry into dish, cover with baking paper and fill with baking beads or dried beans and bake blind for 10 minutes or until golden brown.

Crumble the feta over the cooked base and top with the bag of spinach. Lay the bacon in stripes across the spinach until the surface is covered. Arrange the squash wedges in a circle on the top. Combine all savoury custard ingredients together and pour over the tart and season. Cook for approx 35 minutes until set.