Fabulous Freelancer Foodie Recipe: Spinach Tart

Image Source: Pexels User Amanda Reed

Try this spinach tart recipe – it’s an excellently delicious option for lunch or dinner, no matter the season!
Note: This is adapted from a recipe that Paul McCartney included in his Meat Free Monday Cookbook, as it appeared in the April 16, 2012 of People.

Ingredients:

• Pie dough, preferably freshly made as opposed to frozen. Related blog post – “Fabulous Freelancer Foodie Recipe: Dough for Turnovers and Other Assorted Pastries”
• 9 ounces of baby spinach
• 4 tablespoons of butter
• 1 finely chopped onion
• 2 heaping cups of grated cheddar cheese
• 2 whole eggs
• 2 egg yolks
• 2/3 cup of heavy cream
• 1 teaspoon of Dijon mustard
• Salt
• Black pepper

Directions:

1. The oven should be preheated to 400 Degrees Fahrenheit.
2. Line a 9-inch tart pan with the pie dough.
3. Place the newly-lined tart pan in the oven, allowing the dough to bake for 10 to 15 minutes.
4. In a sauté pan, gently cook the spinach with 2 tablespoons of the butter, until the spinach is wilted.
5. Drain the spinach, chop it finely, and set it aside.
6. Heat the remaining two tablespoons of butter and the onion together, until the onions become soft.
7. Re-introduce the spinach, and mix it in with the butter and the onion.
8. Spread the completed mixture evenly across the bottom of the pie crust.
9. In a food processor, pulse the cheddar cheese, egg yolks, cream, whole eggs, mustard, salt, and pepper together.
10. Pour this mixture over that bottom spinach and onion layer, and place this now-filled tart pan into the oven for 20-25 minutes, until the top of the tart appears golden.
11. Turn off the heat and allow the tart to remain in the oven for an additional 5 minutes before serving.

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