Egg, Spinach, Rocket and Feta Breakfast Tart

Ingredients

• 40g butter coarsely chopped
• 1 large or 2 small leeks, thinly sliced
• 2 cloves garlic finely grated
• 1 bunch spinach coarsely chopped
• 100gms baby spinach
• 100gms rocket coarsely chopped
• 150gms feta crumbled
• 150gms ricotta crumbled
• 2 tablespoon each of thyme & oregano leaves
• Grated rind of one lemon
• 1 packet Careme Butter Puff Pastry
• 100mls buttermilk
• 9 eggs
• Evoo for drizzling

Method:

1. Preheat the oven to 190C
2. Melt butter in pan over medium heat add leek and garlic and cook until caramelized
3. Add spinach and rocket and stir until wilted
4. Transfer to a colander to drain
5. Place drained mixture into a bowl, add cheese herbs, lemon rind and season to taste.
6. Place pastry on a tray lined with baking paper. Score with a sharp knife to make a 2 cm border
7. Spread spinach mixture in the base and make 6 even indentations into mix and set aside.
8. Whisk buttermilk and 3 eggs in bowl to combine and season to taste.
9. Pour onto spinach mix
10. Crack remaining eggs into the indentations
11. Brush pastry edges with egg wash and drizzle with oil
12. Bake till tart is set and eggs are cooked to medium
13. Serve with Tomato Relish