Preparation
Preheat the oven to 175 °C, at the fan-forced setting.
With a brush, spread some olive oil on 24cm tart pan.
Place the puff pastry sheets crosswise in the tart pan, press them lightly with your hands and trim the excess.
With a fork, pierce the entire surface of the puff pastry.
Place a greaseproof sheet on the pastry, then some beans on top, to make sure the pastry doesn’t puff up when baked.
Bake for 10 minutes, remove the greaseproof sheet and the beans, then bake for another 5 minutes.
Remove the tart pan from the oven and let it cool for 10 minutes.
In the meantime, beat the eggs, condensed milk, salt and pepper in a large bowl.
Add the grated Parmesan, spinach and basil leaves to the mixture and stir lightly.
Pour the mixture on the pastry, add diced Feta cheese and halved cherry tomatoes.
We cover the sides with tin foil to make sure the pastry doesn’t get burned, and bake for 50 minutes approximately, or until a knife inserted in the middle comes out clean.
We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)