Spinach and Fetta Tart with Poached Egg

1. To make the pastry: combine the flour, parmesan and butter in a food processor. Process until it resembles fine breadcrumbs. Add milk and process until pastry just comes together. Turn on to a lightly floured surface and shape into a rectangle. Roll the pastry out on a lightly floured sheet baking paper to a 20x40cm rectangle. Use to line 11.5cm x 34cm (base), tart pan. Trim any excess. Refrigerate for 20 minutes.

2. Preheat oven and a large flat tray to 200°C fan forced. Pierce the pastry base with a fork 6 times. Cover pastry with baking paper and half fill with baking beans or rice. Place onto the hot tray. Bake for 15 minutes. Remove paper and beans, bake for a further 10-15 minutes or until light golden. Reduce oven to 180°C fan forced.

3. Arrange the spinach and green onions in the base of the pastry case. Crumble over the fetta. Whisk the egg yolks, milk and freshly ground pepper together. Pour over the spinach. Bake for 30 minutes or until just set.

4. Meanwhile, half fill a deep saucepan with water. Bring to a simmer over medium-high heat. Crack 1 egg onto a saucer. Slide egg into the water, and quickly stir to form a gentle whirlpool. Repeat with remaining eggs. Simmer, without stirring, for 3 minutes. Remove with a slotted spoon onto a clean tea towel.

5. Cut the tart into four. Top each piece with a poached egg. Scatter over micro herbs, season with salt and pepper. Serve with roasted cherry tomatoes.