Serves 4-6

For the tart:
1/4 cup extra virgin olive oil
2 rosemary sprigs
1 garlic clove, chopped
2 Tbs olive oil
250g sliced mushrooms
2 Tbs Zola’s Feast Flavourbomb Spice Mix
400g chopped spinach
250g cream cheese, room temperature
1/2 cup grated cheddar cheese
Salt and pepper
2 Large eggs
4 sheets phyllo pastry

For the tomatoes:
1 tsp Dijon mustard
1 tsp honey
Juice 1/2 lemon
1/4 cup Extra Virgin olive oil
2 Tbs chopped parsley
1 punnet cherry tomatoes, halved
Salt & pepper


Preheat oven to 180c, place a baking tray into the oven.

Place olive oil, rosemary and garlic into a saucepan, then heat gently until garlic begins to sizzle. Turn off the heat, then set aside to infuse.

Heat another 2 Tbs olive oil in a large pan, then add olive oil.

Add mushrooms, then sauté on high heat until mushrooms begin to brown on the edges.

Add the spice mix, then sauté for a few seconds.

Add the spinach and toss well until wilted and any liquid from the leaves is evaporated.

In a bowl, mix together the cream cheese and cheddar, then season with salt and pepper to taste, before mixing in the eggs.

Mix in the spinach mixture and stir well to combine.

Brush each sheet of pastry with the garlic & rosemary infused olive oil, then stack them in a criss-cross pattern.

Grease a 20cm loose-bottom round cake tin with olive oil, then line with the stacked pastry.

Add the filling, pressing down to avoid air pockets. Bake in the oven for 30 minutes, until the pastry is golden and the filling is set with no jiggle.

Leave to cool to room temperature before slicing to serve.

For the tomatoes, whisk together the mustard, honey, lemon juice, olive oil and parsley. Add the tomatoes, season to taste and toss well.