Baby marrow and spinach tart
Temp. for baking: 160°C
Chef Suné Niemand last week shared the first of a series of recipes for people on the run. This week she gives readers two more recipes that can be dished up in 15 to 35 minutes.
| Ingredients (serves 6) | |
| 375ml | baby marrow, roughly grated |
| 375ml | spinach (frozen, blanch, refresh and dried) |
| 1 | onion, chopped |
| 50ml | flour |
| 250 | milk |
| 100g | butter |
| 2½ ml | dry mustard powder |
| 125ml | feta cheese |
| 4 | eggs, beaten |
Method
- Sauté 1 chopped onion in butter.
- Stir in the flour, mix and the stir in the milk.
- Stir until the sauce is thick and cooked.
- Stir in the mustard powder.
- Fold in the feta cheese, vegetables and beaten eggs.
- Bake at 160°C for about 40 minutes or until done / firm. Garnish with oven roasted cherry tomatoes
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Tips from the Chef: Make sure to use roughly grated baby marrow for the baby marrow and spinach tart.
