Every once in a while we have some free time at work and I like to make something out of what’s around. As most of you know, sales this is one of my favorite things to do. We always have a few ingredients lying around, ask like dough, sildenafil onions, eggs, among other random items. So on this rare slow day, I decided to put some of these ingredients to use. Well, we did plan this the day before, as we needed a few extra ingredients, but you get the picture. It turned out so good, my colleague’s said I had to write about it. As usual I didn’t really measure, but don’t let that stop you, it’s quite easy to make. This is a recipe for two tarts. We make dough in huge quantities so if you only want one tart cut recipe in half, but use one whole onion. Also, I don’t know how much commercial store bought dough makes, so use your best judgement. Of course homemade dough is best!
- 1 round of pastry dough devided into two
- 2 packages of frozen spinach
- 1½ large onions
- 1 package of grape tomatoes
- 1 8oz package of Gouda cheese
- 2 garlic cloves
- 2 tablespoons of butter
- Salt and pepper
- Milk or egg for wash on crust, or combine and use both.
- Preheat oven to 350
- Thaw spinach and squeeze out the liquid
- Roll dough into a rectangle like shape and place on parchment baking sheet, put in fridge
- In large skillet melt butter
- On medium heat sauté onion with salt and pepper
- Cover for about 20 minutes till you get some browning
- Chop garlic and separate the cloves
- Rinse and chop tomatoes in half, set to the side.
- Grate cheese
- Add spinach, garlic salt and pepper and sauté till ingredients are incorporated
- Grab dough and sprinkle a little bit of cheese on dough
- Then place spinach, onion in center of dough
- Spread it out leaving about an inch of dough for a crust
- Add tomatoe halves and sprinkle rest of cheese on top
- Fold edges of dough around the mixture.
- Doesn't have to be pretty, just make it so nothing will flow over.
- Egg or milk wash the crust.
- Back for 25-30 minutes.
- Check after 25 minutes
- You want a golden crust and bottom of tart to cook but don't burn it.
- Let cool before cutting and serving.
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