Spinach – Tomato Tart
4 cups baby spinach leaves
4 roma tomatoes – sliced ¼ inch thick
½ cup shredded mozzarella cheese
½ cup 2% plain greek yogurt
1 cup heavy cream
1 large egg, and 1 large egg yolk
½ tsp sea salt
¼ tsp black pepper
1 tbsp flour
1 tbsp grated romano cheese
1 tbsp chopped basil
2 sleeves ritz crackers
¼ lb unsalted butter
Preheat oven to 350 degrees
Prepared Pie Crust (store bought)
Bake for 15 minutes at 350 degrees
Place spinach in sauté pan with heavy cream and cook over medium heat until for 2-3 minutes
Reduce heat and season with sea salt and pepper
Press one tablespoon of butter into flour making a beurre manie, add this to the spinach mixture, this will help thicken up the mixture.
As mixture thickens remove from the heat and allow it to cool for about 5 minutes.
When mixture is cool to the touch, add in egg, egg yolk and greek yogurt
Return mixture to the heat and let it gently simmer for 2 minutes
Top tart crust with spinach mixture, then gently add tomato slices on top of mixture (don’t press them down)
Place in 350 degree oven and bake for 15 minutes
Remove from oven and sprinkle grated romano cheese on top of tomatoes and return to oven, continue baking for 10 more minutes
Remove tart from oven and allow to cool.
Before serving top with chopped fresh basil
You should serve this tart warm or at room temperature.
Prep time: 10 min Cook time : 40 min Serves: 6