Vegetarian/Spinach Feta Tart
| A: | 2C flour |
| 1/4C corn starch | |
| 1/2C butter | |
| 4 large egg yolks | |
| 3-4T ice water | |
| B: | 4 large eggs |
| 3/4C milk | |
| 1C heavy cream | |
| 1t salt | |
| 1t pepper | |
| C: | 1 onion, diced |
| 2T butter (or fat from bacon) | |
| D: | 1C spinach, squeezed dry |
| E: | 4oz goat cheese |
| 8 slices bacon, cooked and drained | |
| 1. | Combine (A) in food processor, adding water last to make pastry dough. Divide into two balls of equal size, wrap in plastic and chill 1 hour. Fill tart pans, chill 1/2 hour, add pastry weights and bake in 400F oven 10min until very lightly browned. Cool. |
| 2. | Whisk (B) together. |
| 3. | Saute (C) in pan, add (D), cook 4 minutes. |
| 4. | Place (E) in crust, add (C, D) mixture, top with (B). Bake 350F 30min. |
Servings: 8