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Spinach and Tomato Tart Recipe

  • 2 tbsp olive oil

  • 2 cups fresh spinach- washed and chopped

  • 1 small sweet vidalia onion- finely chopped

  • 1 garlic clove- finely chopped

  • 2 medium tomatoes- sliced

  • 1 cup cheddar cheese- or vegan cheese

  • ¼ tsp fresh oregano-chopped

  • ¼ tsp fresh thyme- chopped

  • salt and pepper to taste

  • premade puff pastry or vegan pastry

  1. Preheat the oven to 400 degrees. Line a tart pan with parchment paper. Roll out the puff pastry and press into the pan.

  2. In a skillet, heat olive oil over medium heat. Cook onion until soft. Add garlic, spinach, oregano, thyme, salt and pepper.

  3. Spread spinach mixture over the pastry, leaving an inch border around the edge of the tart. Sprinkle the cheese over the top. Roll the edge over and press with a fork. Bake for 15- 20 minutes, or until the edge is golden brown and the cheese is melted.

Recipe From The Swim Mom's Flexitarian Cookbook
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