Spinach Tart

This was very good and so easy you can do it with your eyes closed.  I did not exactly follow the recipe though.  I have noted below the changes I made.   This is Monday and the cookbook is The Meat Free Cookbook.   

Ingredients:

8” deep tart pan, lined with flaky pie dough (used frozen puff pastry and 8” square pan)

9 oz spinach (10 oz pkg. baby spinach, used it all)

4 T butter (used 2)

1 onion

2 heaping cups grated Cheddar Cheese (didn’t measure cut cheese in half and grated in the food processor)

2 whole organic eggs, plus 2 yolks (had farm fresh eggs from Pam, they are small with large yolks, just used 4 whole eggs)

2/3 C heavy cream (used fat free yoghurt)

1 t Dijon mustard

Salt and freshly ground pepper

Directions:

1.      Preheat the oven to 400 degrees.  Prick the puff pastry all over.  Place lined tart pan in oven and bake for 15 minutes.

2.      Gently cook the spinach with 1T butter in a skillet until wilted.  Remove from the heat and chop.  Heat 1T butter in same pan and sauté onions until soft and slightly brown. 

3.      Spread the onions and spinach over the baked pastry.

4.      Pulse cheese, eggs, yoghurt, mustard and seasonings. 

5.      Pour over the spinach and onions and return to oven for 30 minutes. 

6.      Turn off the heat and leave in oven for 5 more minutes.

I served this with cucumbers straight from Pam’s garden.