for 8 person

Spinach filling

1 tbsp	olive oil
2	onion, sliced
800 g	frozen chopped spinach
1 dl	single cream for sauces
3	egg
60 g	grated Gruyère
½ tsp	salt
a little	pepper

To fill

1	pastry dough, rolled into a circle (approx.
250 g	vine-ripened cherry tomato

How it's done

Spinach filling

Heat the oil in a pan. Sauté the onions for approx. 2 mins. Add the spinach, cover and keep warm, remove the pan from the heat. Combine the cream, eggs and cheese, mix in with the spinach, season.

To fill

Roll out the pastry and place on a tray (approx. 30 cm in diameter) along with the baking paper. Shape the pastry edges into a wavy design, prick the base firmly with a fork. Spread the spinach filling over the base. Arrange the tomatoes on top.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.

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