Savory Spinach and Sun-Dried Tomato Tart

Ingredients

Frozen puff pastry

1 sheet, thawed

Fresh spinach

4 cups, cooked and chopped

Sun-dried tomatoes

1/2 cup, chopped

Feta cheese

1 cup, crumbled

Eggs

3 large

Milk

1/2 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Olive oil

1 tablespoon (for cooking spinach)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. Roll out the thawed puff pastry sheet on a lightly floured surface and carefully place it into a tart pan, trimming any excess pastry that hangs over the edges.
4. In a large mixing bowl, combine the cooked spinach, chopped sun-dried tomatoes, crumbled feta cheese, eggs, milk, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
5. Pour the spinach mixture into the prepared tart shell, spreading it evenly.
6. Bake in the preheated oven for 35-40 minutes, or until the tart is golden brown and the filling is set.
7. Once baked, allow the tart to cool for about 10 minutes before slicing and serving.