1 prepared tart shell, partially baked
3 Tbsp. extra-virgin olive oil
1 cup onion, chopped
1/4 cup roasted red pepper, small, chopped
2 zucchini, small, chopped
2 garlic cloves, minced
3 cups fresh spinach, chopped
4 lg. eggs
1/4 cup grated Parmesan
1 cup milk
1/3 cup crumbled goat cheese
Preheat oven to 375.
In a large saute pan, heat oil. Add onion and cook until transparent. Add garlic and spinach and cook until most of the liquid from the spinach is evaporated. Add zucchini and red pepper until just heated through. Drain off excess liquid.
Beat the eggs in a bowl and add Parmesan, milk and goat cheese. Add the spinach mixture into the shell. Pour egg mixture over and fill to the top of shell.
Bake on a sheet pan in the middle of the oven for 20 to 30 minutes or until egg is firm and set.
Yield: 8 tartlet shells
2 cups all purpose flour
8 Tbsp. butter, chopped and chilled
2 egg yolks
3/4 tsp. salt
5 to 6 Tbsp. cold water
Sift flour onto a flat surface and make a large well in the center. Place butter, egg yolk, salt and small amount of water in well and quickly work with fingertips until partly mixed.
Using fingertips of both hands, gradually work in flour to form coarse crumbs. If crumbs are dry, and add more water, a few drops at a time. Press dough into a ball - it should be soft but not sticky.
Lightly flour working surface and blend dough by pushing it away with the hell of your hand and gather it up with either a scraper or a spatula. Dough should be smooth and pliable and should peel easily from working surface. Press into a ball. Wrap in plastic wrap and refrigerate for about 30 minutes. Wrapped dough can be kept in the refrigerator for up to 3 days and in the freezer for 6 months. Roll out and place into a 9 inch tart pan. Weigh down shell with pie weights. Partially bake the shell for 10-12 minutes until dough begins to harden but not all the way cooked. Remove shell from oven and remove weights.