Tasty Tuesdays: Spinach Tart

Welcome to Tasty Tuesdays!

I am back with a recipe to share - and it's a good one!  This spinach tart was simple to make, with very few ingredients, but it tasted amazing, like I had spent much more time on it.

Ingredients:

- 9 inch tart pan lined with pie dough {I used my standby recipe from Smitten Kitchen; I cut the ingredients in half because there is not pie top}

- 9 oz baby spinach leaves

- 4 tablespoons olive oil

- 1 onion, finely chopped

- 2 heaping cups grated sharp cheddar

- 2 eggs, plus 2 egg yolks

- 2/3 cup heavy cream

- 1-1/2 teaspoons Dijon mustard

- salt & pepper



1.  Preheat oven to 400 degrees.  Roll out pie dough {I made mine the night before and kept it chilling in the fridge}.  Place dough in tart pan and bake for 10 to 15 minutes.

2.  Add two tablespoons of olive oil and spinach to saute pan and cook spinach until wilted.  Remove from pan; drain and chop; set aside.  Add remaining two tablespoons of olive oil to same pan and add onions; cook until soft.  Set aside.

3.  Mix together: cream, eggs and egg yolks, cheese, mustard, and dash of salt and pepper.

4.  Spread spinach and onions over bottom of pie crust.  Pour egg mixture over top.

All ready to go into the oven:

5.  Bake for 20 to 25 minutes or until top is golden.  Turn off heat and leave in oven for additional 5 minutes.

Fresh out of the oven:

I really enjoyed this tart.  It's just perfect for a weekend brunch. 

I tore this recipe out of People Magazine {of all places!}.  It is Paul McCartney's recipe and is adapted from his cookbook, Meat Free Monday Cookbook.  I did not change the ingredients or amounts, but did adapt the cooking preparation slightly.

What did you cook this week?

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