Rustic Spinach Tart

This comes together in a snap. Surprisingly good for such general ingredients. I have made this with refrigerated pie dough, and with homemade crust. Both are good, though the homemade is flakier and better.

Rustic Spinach Tart
Real Simple

1 T olive oil
2 cloves garlic, minced
1 10 oz package frozen spinach, thawed, chopped, drained, and squeezed of extra moisture
1 tsp coarse salt
1 tsp pepper
2 ready made pie crusts
1 c cottage cheese
10-12 button mushrooms, thinly sliced
1 12-oz jar roasted red pepper, drained and chopped
1 T thyme, fresh, or 1 tsp dried
1/4 c Parmesan, grated
1 egg, lightly beaten

Preheat oven to 400. Place the olive oil in a medium skillet and place over medium heat. Add garlic. Cook and stir 1 minute. Add spinach and saute 2 minutes. Remove from heat, and season with salt and pepper. Set aside.

Coat a large baking sheet with Pam. Unfold 1 piecrust onto the baking sheet. Spoon spinach mixture evenly over crust, leaving 1 " border around the edge. Layer the cottage cheese, mushrooms, and peppers over the spinach. Sprinkle with thyme and Parmesan.

Brush half the egg around the crust's 1" border. Place the second crust on top and crimp the edges to seal. Brush evenly with the remaining egg.

Cut slits in the top crust to allow steam to escape. Bake 35 minutes, or until golden. Cool on a rack 5 minutes before serving. Serve warm or at room temperature.

Comments

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