Spinach, Feta and Tomato Slice

There are few things more proudly Australian than the slice. To be honest, I wasn’t sure what a slice was when my Aussie friend invited me over one afternoon (a few years ago) for a cuppa and a slice (tea and cake). The humble slice can also be seen as a culinary, or even cultural, identifier of Australia’s Anglo-Celtic heritage. It is meant to be easy as baking a cake for visitors, yet it says you’ve made so much more of an effort than just cooking up a batch of biscuits. While the concept of the slice appears almost unknown in the US and the UK, there are some recipes that are too fancy for a biscuit but still not a cake. The American chocolate brownie is one example and a slice can be sweet or savory.

Serves 6
recipe adapted from Australian Good Taste magazine
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1 1/2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
2 teaspoons olive oil
1 leek, pale section only, thinly sliced
1 garlic clove, crushed
1 bunch baby spinach, washed
100g feta, crumbled
10 cherry tomatoes, halved
3 eggs, lightly whisked
180ml (3/4 cup) pouring cream (18% milk fat but I used 10%)
2 tablespoons grated parmesan cheese

Preheat the oven to 180c (350f). Brush a 25 x 16cm (base measurement) slice pan with oil. Line the base and sides with the pastry. Place in the fridge for 15 minutes to rest the bake for 15 minutes. Heat oil in a medium non-stick pan over medium heat. Cook the leek and garlic, stirring for 2 minutes or until the leek is soft. Add spinach and cook until just wilted. Spread leek and spinach mixture over pastry base. Top with feta and tomato. Whisk egg, cream and parmesan in a large jug. Pour over the spinach mixture and bake 30 minutes or until firm.

The Culinary Chase’s Note: This is lovely hot from the oven for dinner or cold for lunch. Serve with a side of your favorite salad. Bliss!

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