This tart is full of spinach and tastes great with a dash of truffle oil (if you have it). Otherwise, I’ve made this recipe a lot less healthy and probably more tasty, so if you’re looking for something easy on the arteries refer to the original link. Adapted from the NYTimes Recipes for Health.
- 1.25 c flour
- 1 T + 2t corn starch
- pinch of salt
- 6 T butter, cut into small chunks
- 1 egg
- 12 oz baby spinach
- 1 T olive oil
- 1 medium onion, chopped finely
- 1 t dried thyme
- 3 eggs
- 1/2 c cream
- 1/2 c milk
- 1/2 to 3/4 c gruyere, grated
- 1/4 to 1/2 c parmesian, grated (adjust the amount of cheese depending on how strong you like the flavor)
- In a large bowl, combine flour, cornstarch, and salt.
- Using a pastry cutter or food processor, cut in the butter until the texture is like course sand.
- Add egg and mix well with a fork – the dough should be like wet, clumpy sand.
- Roll dough out on a lightly floured surface into a 12″ circle.
- Press dough into a greased 9″ circular pan, and refrigerate for 30 minutes (or freeze for 10-15).
- Preheat the oven to 180C, and steam spinach until wilted. You can do this easily in the microwave by heating the spinach in two batches in a microwave-safe bowl with a few tablespoons of water, covered, for 2-3 minutes.
- Heat olive oil over medium heat, and saute onion until translucent, about 8 minutes.
- Combine onion with spinach, thyme, and salt and pepper to taste, and set aside.
- Combine eggs, cream, and cheeses in a large bowl.
- Combine spinach mixture with cheese mixture, and pour evenly into the tart pan.
- Place in oven and bake 40-45 minutes, until the eggs are well set. Allow to cool for several minutes before serving.