The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Egg, spinach, rocket and feta breakfast tart

You'll need

80 gm butter, coarsely chopped 1 leek, thinly sliced 1 garlic clove, finely chopped 1½ bunches spinach, trimmed and coarsely chopped 1½ bunches rocket, coarsely chopped 150 gm each ricotta and feta, coarsely crumbled 2 tbsp each coarsely chopped thyme and oregano Finely grated rind of 1 lemon 8 filo pastry sheets 100 ml buttermilk 9 eggs, at room temperature For drizzling: olive oil   Tomato relish 30 ml olive oil ½ Spanish onion, finely chopped 1 garlic clove, finely chopped 350 gm small tomatoes, such as baby grape 2 tbsp sherry vinegar 1 tbsp (20gm) brown sugar


  • 01
  • Preheat oven to 180C. Melt half the butter in a large frying pan over medium heat, add leek and garlic and stir occasionally until starting to caramelise (6-7 minutes). Add spinach and rocket, stir until wilted (1-2 minutes), transfer to a colander to drain, then a bowl. Add cheeses, herbs and lemon rind, season to taste, mix well, set aside.
  • 02
  • For tomato relish, heat oil in a frying pan over medium-high heat, add onion and garlic and stir occasionally until starting to caramelise (6-7 minutes). Add tomato, sauté until tomato begins to break down (4-5 minutes). Add vinegar and sugar, season to taste, cook until syrupy (2-3 minutes), then cool to room temperature.
  • 03
  • Melt remaining butter and brush base and sides of a 20cm x 29cm loose-bottomed tart tin (see note), then line with a filo sheet, allowing pastry to overhang. Brush with butter, then lay over another filo sheet and repeat until filo is used. Spread spinach mixture in base, make 6 evenly spaced indentations in filling, set aside.
  • 04
  • Whisk buttermilk and 3 eggs in a bowl to combine, season to taste, then pour onto spinach mixture. Crack remaining eggs into indentations and drizzle with oil. Brush pastry edges with butter and bake until tart is set and eggs are cooked medium (20-25 minutes). Serve with tomato relish.

Note You can also make the tart in a 22cm-diameter round tin.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Jun 2010

You might also like...

Waffle recipes


Crepes with honeyed oranges

Quick breakfast recipes


Poached eggs with creamed corn and green chilli relish

Best winter breakfast recipes


Chocolate-orange champorado

Raisin pain au lait with honey quince and creme fraiche


Raclette with smoked bacon and fine herb salad

Poffertjes with mandarin jam


Simple ginger congee with egg and dried shrimp

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.