Spinach and Gruyere Tart in a Three Pepper Crust

By JeanneAnne

Ingredients

• CRUST:
• To speed up preparation, prepare potatoes and spinach mixture either while dough chills or while the crust bakes.
• 1 cup all-purpose flour
• 1/2 teaspoons salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 tablespoons chilled butter, cut into small pieces
• 4 1/2 tablespoons ice water
• cooking spray
• FILLING:
• 4 small Yukon gold potatoes (about 1 pound)
• 1/2 cup chopped onion
• 1/4 cup water
• 1 (10 ounce) package fresh spinach
• 1/2 teaspoons salt, divided
• 1/2 cup (2 ounces) shredded Gruyere cheese, divided
• 1 (8 ounce) cartons egg substitute

Preparation

Step 1

CRUST:

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoons salt and peppers in a food processor; pulse 2 times. Add chilled butter; pulse 4 times or until mixture resembles coarse meal.
Place mixture in a bowl. Sprinkle surface with icewater, 1 tablespoon at a time; toss until moist and crumbly (do not form a ball).
Place mixture on a lightly floured surface, and knead lightly 2 – 3 times. Press mixture into a 4 inch circle on plastic wrap; cover. Chill 30 minutes.
Preheat oven to 450°
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and placed chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10 inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove top sheets of plastic wrap, fit dough, plastic wrap side up, into a 9 inch round removable bottom tart pan coated with cooking spray. Remove the remaining plastic wrap. Press dough against the bottom and sides of pan. Line bottom of dough with a piece of parchment paper; arrange pie weights or dried beans on paper. Bake at 450° for 20 minutes or until edge is slightly browned. Carefully remove pie weights and paper; cool on wire rack. Reduce oven to 400°

FILLING:

Bring a large sauce pan of water to a boil. Add potatoes; cook 20 minutes or until tender. Cool; cut into 1/4 inch thick slices. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onions; sauté 5 minutes or until tender. Stir in 1/4 cup water. Add fresh spinach; cover and cook for 3 minutes or until spinach wilts, stirring occasionally. Remove from heat; cool.

Spoon half of spinach mixture into cooled crust. Arrange half of potato slices over spinach. Sprinkle with 1/4 teaspoon salt and 1/4 cup cheese. Repeat procedure with remaining spinach, potato, and salt. Pour egg substitute over mixture. Sprinkle with remaining 1/4 cup cheese. Bake at 400° for 25 minutes or until mixture is set and cheese is golden brown.
Cool 15 minutes on a wire rack