Feta, Spinach & Sun-dried Tomato Tart

This tart is inspired by a recipe I found online a long time ago. However, I've tweaked and changed it so much that I feel I can now safely claim this recipe as my own. The combination of feta cheese with sun-dried tomatoes and spinach just works so well inside this thin and crispy pastry. It's lovely eaten warm after setting slightly from the oven, or cold as a snack in the days that follow.

Ingredients

For the Pastry:

• 250g plain flour
• Pinch of salt
• 110g butter

For the Filling:

• 4 eggs
• 200g feta 
• 1 1/2 tsp dried oregano
• 1/2 tsp nutmeg
• Olive oil
• 2 spring onions
• 1 clove of garlic
• 160g spinach
• 5 jarred sun-dried tomatoes
• Pinch of salt and pepper

Method

1. Start with the pastry. Preheat the oven to 170°C. Sieve your flour into a mixing bowl, then cut your cold butter into cubes and add to the bowl. I've always been told that the secret to perfect pastry is cold hands, and I've got to say I really think it is. Therefore, at this stage, I usually run my fingers under the cold water tap when they start to warm up then dry them to continue. Rub the butter and flour between your fingers until it starts to resemble breadcrumbs. 
2. Fill a mug with cold water and a couple of ice cubes. Tablespoon by tablespoon, add the ice-cold water to the mixture, mixing with a cold knife in between spoonfuls to bring the dough together (keep the knife in the water so it stays cold). Once the mixture starts to come together like a dough, get in there with your (cold) hands and knead it very gently and briefly into a ball. The bowl should be clean of flour. Wrap your dough in cling film and put in the fridge while you prepare the filling. 
3. Crack the eggs into a mixing bowl and whisk thoroughly, then crumble in the feta. Add the oregano and nutmeg and stir to combine everything together. Put to one side. 
4. Chop the spring onions and crush and finely chop the garlic clove. Heat 1-2 tbsp of olive oil in a frying pan then add the spring onions and garlic. Fry for a few minutes until golden then add the spinach to the pan in handfuls until it's all wilted. Finally, chop the sun-dried tomatoes into small pieces and mix through the pan until everything is combined. Once cooled, add to the egg and feta mixture. 
5. Time to roll out the pastry. Roll out until roughly half a centimetre thin. Grease your tart tin then line with your pastry, push into the corners and then trim the excess bits of pastry from the top. Line your pastry with greaseproof paper and add baking beans to weigh down. 
6. Blind bake for 15 minutes, remove the baking beans and greaseproof paper and then bake for a further 5 minutes. Take the tart case out of the oven and pour the filling inside. Bake in the oven for 30 minutes. Remove from the oven and allow to cool slightly before tucking in.