* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the pastry. Grease a round 28cm diameter baking pan and spread out the kourou pastry. Do not trim the excess pastry from the sides. Prick the bottom of the pastry with a fork and set the baking pan aside.
- Step 2: Prepare the stuffing. Heat the olive oil in a small saucepan and add the leeks and onions. Sauté for a few minutes until they soften. Once soft, place the chopped spinach and chard in the saucepan and sauté for 5 minutes, until they soften. Remove the saucepan from the heat and add the hartwort, chervil, salt, pepper, parsley, oregano, frumenty and sun-dried cherry tomatoes. Mix well and combine the manouri and kalathaki cheeses too. Mix all the ingredients well and set the stuffing aside.
- Step 3: Empty the stuffing into the baking pan with the pastry and spread it evenly. Fold in the excess pastry so as to create a "frame" around the stuffing.
- Step 4: Place the eggs and milk in a bowl and mix well. Pour carefully the egg mixture over the stuffing and sprinkle with the gruyère cheese.
- Step 5: Bake in a preheated oven at 180°C, for approximately 40 minutes, until the pastry has turned golden brown. Wait for 10 minutes for the tart to cool off and serve.
Ingredient List
- shortcrust pastry
- 1tsp butter
- 100g. extra virgin olive oil
- 4 spring onions (sliced)
- 2 leeks (thinly sliced)
- 300g spinach (leaves only)
- 300g chard (leaves only)
- 1/2 bunch chervil (chopped)
- 1/2 bunch hartwort (chopped)
- 3tbsp parsley
- 2tbsp oregano
- 100g sun-dried cherry tomatoes
- 2tbsp frumenty
- 100g. manouri cheese from Larissa (crumbled)
- 100g kalathaki cheese (crumbled)
- 200g fresh milk
- ground black pepper
- salt
- 150g gruyère cheese