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Featured Recipe

Serves 6

6 sheets of filo pastry
100 ml olive oil
250g of cubed goats cheese
100g of fresh spinach
1 small jar sundried tomatoes
Salt & pepper to taste

Hollandaise Sauce
4 egg yolks
150ml melted clarified butter
1tbsp lemon juice
1tsp white wine
Salt & pepper to taste
1 tsp boiling water


  1. Take 6 ceramic ramekins (5 cm depth x 8 cm diameter).
  2. Cut filo sheets into 10 cm x 10 cm squares.
  3. Take one square of filo and brush with olive oil, place another square on top and brush with oil again, repeat till you have a stack of 6 squares making sure you brush the last square well with oil.
  4. Repeat this 5 more times till you have 6 stacks
  5. Take one stack and turn upside down, oilside down, and place in ramekiin so that it is equally placed in side and up the sides.
  6. Next wash and roughly cut spinach, then in a hot pan add a little olive oil and saute spinach for about 20 seconds, take off the heat and cool,season with salt and pepper.
  7. Take ramekin with filo and place small amount of spinach in the bottom,then take cubed goats cheese 3-4 pices and put on top,then 3-4 pieces of sundried tomato,then repeat procedure.
  8. Repeat with all 6 ramekins.
  9. Heat oven to 240 degrees celsius and place ramekins inside to bake for about 25-30 minutes.
  10. While baking make hollandaise.
  11. Put pan of water to boil.
  12. Take a mixing bowl.
  13. When water has boiled take off the heat and place mixing bowl on top.
  14. Place egg yolk, boiling water, lemon juice and wine in bowl and whisk very quickly until quite thick and creamy.
  15. Then very slowly trickle in the melted butter whilst whisking the egg mixture until all butter has been incorporated.
  16. Take off the pan and season to taste.
  17. When tarts are finished take out the oven and allow to cool 5 minutes.
  18. Loosen edges with a paring knife so that they slide round freely.
  19. Take a saucer and place on top of ramekin and turn upside down to release tart.
  20. Turn right way up again and place on serving plate in the centre.
  21. Pour hollandaise on one side of tart allowing it to run down one side.
  22. Garnish with fresh herb (corriander, parsley or dill)

You can substitute spinach with sauteed leek, fresh asparagus or mushrooms to create an alternative and add fresh tarragon to make a bearnaise sauce instead of hollandaise.

This is just one of Chef Andrew Jackson’s many delicious recipes which you can taste at Ol Lentille.

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