Tomato, Onion and Spinach Tart
Tarts and doughs are usually associated with sweets but this savoury dish is absolutely incredible. This is vegetarian and yet it is completely satisfying (Mike didn’t even notice!). This is great for lunch, brunch or dinner; serve with your favourite green salad to make it a complete meal.
Serves 4
1 ¼ Cup whole wheat flour
½ tsp salt, plus more
2 Cloves garlic, crushed
¼ Cup (salted) cold butter, diced
6-8 tbsp cold water
125 g part skim mozzarella, grated
½ Small white cooking onion, sliced thin
3-4 Small tomatoes, sliced thin
Salt
Pepper
1 Batch of my Sauteed Spinach
Combine the flour, salt and garlic.
Using a pastry cutter or 2 knives, cut the butter into the flour and then add the water tbsp. by tbsp. until you feel the dough has come together.
Knead the dough until you can form it into a disc; wrap the disc with plastic wrap and then place it in the fridge to rest.
After the dough has rested, roll it out using a floured rolling pin on a floured surface.
Preheat your oven to 375.
Transfer the dough to your tart pan (mine is an 11 inch Fluted French Tart Pan with a removable bottom).
Press the dough firmly into the pan.
Pierce the dough with a fork to avoid any air bubbles.
Top the dough with the mozzarella, then the onion slices and then the tomatoes; season with salt and pepper and finally place dollops of the sauteed spinach evenly around the tomatoes.
Bake for 40 – 45 minutes, until the crust edges are slightly darkened.
Notes:
- The spinach and dough can be made a day or two ahead of time.
