Spinach Tart (Tarte sux Épinards)

Pate Brisé (Flaky Pie Crust):
411 grams pastry flour, sifted
a pinch of salt
200 grams of salted butter
2 large egg yolks
7 tablespoons cold water

Lightly grease a 23 cm (9 inch) pie plate. Sift the pastry flour and the salt together. Cut the butter into small pieces and add to the dry mixture. Incorporate the butter into the flour with your hands until the butter is well incorporated into the flour.
In a small bowl, whisk together the egg yolks and the cold water. Add to the dry mixture. Incorporate the eggs and water mixture to the dry mixture with your hands until a dough forms. Do not over mix as this will create a tough pie crust. If the dough is difficult to handle right away cover the dough and cool for 15 minutes in the fridge.

Filling:
450 grams fresh or frozen spinach
2 tablespoons olive oil
1 large onion, chopped
2 or 3 garlic cloves, chopped
2 large eggs, beaten
225 grams ricotta
55 grams frreshly grated Parmesan cheese
a pinch of freshly grated nutmeg
salt and pepper to taste

1. Preheat the oven to 375 Farhenheit. For the filling drain the spinach to remove excess water. In a large skillet with a heavy based bottom, heat the olive oil and fry the onions until soft and transparent (about 5 minutes) stirring often. Add the spinach and the garlic and cook for about 10 minutes stirring occasionally. Remove the skillet from the heat and let the mixture cool. Once the mixture is cool, add the beaten eggs, the ricotta and the parmesan cheese. Salt and pepper to taste and ad some freshly grated nutmeg.

2. Lightly grease a 23 cm pie plate. Roll out 2 circles with the pastry dough. Place one of the circles in the pie plate leaving some of the dough hanging over the pie plate. Add the filling and spread evenly in the pastry crust.

3. Cut the second pie crust circle into 5 mm strips. Place the strips on top of the filling creating an 'X' pattern. Press with your fingers around the tart to adhere the strips to the bottom pie crust. Remove the excess pie crust. With a pastry brush put some beaten egg on top of the strips of pie crust. Cook the tart in a preheated oven for about 45 minutes or until the pie crust is golden. Leave the tart cool on a grill and serve with a salad.

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