3 beaten eggs
16 ounces fresh baby spinach leaves
1/2 cup Reggiano Parmesan cheese
3/4 cup shredded Mozzarella cheese
1 teaspoon or more minced garlic
1 medium size purple onion, diced very fine, or chopped with a mandolin V Slicer
Extra virgin olive oil to Sautee the onion and spinach -I used about two teaspoons or so….just cook and use what you need to lightly coat the vegetables.
1 Pillsbury ready made crust for top and bottom crusts.
don’t substitute anything other than Pillsbury. I have tried other brands and they don’t work well.
Or, you can make your own home made crust.
Polly’s Spinach Onion Cheese Tart
Flavored with wonderful, healthy, antioxidant rich, spinach, purple onion, minced garlic, Reggiano Parmesan and Mozzarella cheeses, this delightful tart makes a wonderful light, elegant lunch or dinner when combined with mixed salad.
Recipe adapted from Better Homes & Garden’s Spinach Egg Pie.
Written by and photography by Paulette Le Pore Motzko, PLM Studios, Copyright August 2015
After chopping onion saute with one teaspoon minced garlic in a large deep 5 quart pan until onion is carmelized and spinach has cooked down. Add 1/2 good quality Parmesan cheese and 3/4 cup shredded mozzarella cheese.
Add three beaten eggs to the egg, cheese mixture and stir removing from heat, and let cool about 5 minutes.
Prepare a tart pan or deep dish pie pan with non stick spray, and unroll a Pillsbury ready made crust, in the pan, forming in pan. Poke crust with fork tines to add air holes to the crust so it lays flat when it bakes.
Had cool filling to prepared crust.
Top with other crust and seal.
Mix 1 beaten egg with 1 tablespoon water and brush on the top of the tart before baking.
Bake at 375 for 50 minutes, or until nicely browned.
Copyright Paulette Le Pore Motzko, PLM Studios, August 18th, 2015