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Rustic Spinach Tart

Photo: Cyd McDowell
Prep time 15 mins
Other time 40 mins
Yield Makes 4 entrée servings or 8 side servings

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 10-ounce box frozen chopped spinach—thawed, drained, and squeezed of
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 ready-made piecrusts (such as Pillsbury)
  • 1 cup low-fat cottage cheese
  • 10 to 12 button mushrooms, thinly sliced
  • 1 12-ounce jar roasted red peppers, drained and chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme ¼ cup grated
  • 1 egg, lightly beaten

Nutrition Information

  • calcium 170 mg
  • calories 526
  • caloriesfromfat 0 %
  • carbohydrate 50 g
  • cholesterol 55 mg
  • fat 26 g
  • fiber 4 g
  • iron 4 mg
  • protein 18 mg
  • satfat 4 g
  • sodium 1925 mg

How to Make It

  1. Preheat oven to 400°F. Place the olive oil in a medium skillet and place

  2. over medium heat. Add the garlic. Cook and stir 1 minute, until

  3. fragrant. Add the spinach and sauté gently for 2 minutes. Remove from

  4. heat and season with the salt and pepper; set aside.

  5. Coat a large baking sheet with cooking spray. Unfold 1 piecrust onto the

  6. baking sheet. Spoon the spinach mixture evenly over the crust, leaving a

  7. 1-inch border around the edge. Layer the cottage cheese, mushrooms, and

  8. peppers over the spinach. Sprinkle with the thyme and Parmesan.

  9. Brush half the egg around the crust's 1-inch border. Place the second

  10. crust on top and crimp the edges to seal. Brush evenly with the

  11. remaining egg. Cut slits in the top crust to allow steam to escape. Bake

  12. 35 minutes or until golden. Cool on a rack for 5 minutes before serving.

  13. Serve warm or at room temperature.