Ingredients
- 4 eggs
- 125 ml (1/2 cup) of milk
- 500 ml (2 cups) of spinach
- 300 g of duBreton organic applewood smoked ham
- 160 ml (2/3 cup) of grated cheddar cheese
- 100 g of feta cheese, cut into cubes
- 60 ml (1/4 cup) of sun-dried tomatoes
- 60 ml (1/4 cup) of capers
- Salt and pepper, to taste
- 350 g of store-bought pastry dough
- 1/2 red onion, finely chopped
Preparations
- Preheat the oven to 375 °F (190 °C).
- Roll out the pastry dough to a thickness of 5 mm.
- Butter a tart pan. Place the dough in a 23 cm tart pan.
- Trim off any excess dough with a small knife or rolling pin.
- In a large bowl, crack the eggs.
- Using a whisk, beat the eggs with the milk.
- Season with salt and pepper.
- Spread the red onion and capers over the bottom of the tart shell.
- Add the sun-dried tomatoes and feta cheese.
- Layer the spinach and ham on top.
- Sprinkle with grated cheddar cheese.
- Pour the egg and milk mixture into the tart shell.
- Place the tart on the lower rack of the oven and bake for 15 minutes.
- Lower the oven temperature to 325 °F (160 °C) and continue baking for 20 minutes.
- Remove the tart from the oven, let it rest for 10 minutes, then enjoy.
