Spinach and Roasted Red Pepper Tart
Spinach and Roasted Red Pepper Tart requires roughly 55 minutes from start to finish. This recipe serves 4. One serving contains 1070 calories, 15g of protein, and 89g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Only If you have piecrust, leaf spinach and butter sauce, bottled roasted peppers, and a few other ingredients on hand, you can make it.
Unroll dough, and roll into a 12-inch circle. Fit dough into a 9-inch round removable bottom tart pan coated with cooking spray; press dough against sides of pan. Pierce bottom and sides of dough with a fork.
Place pan on bottom rack in oven.
Bake at 400 for 14 minutes or until golden.
While crust bakes, combine spinach, peppers, and cheese in a bowl.
Combine egg substitute, salt, and pepper in another bowl.
Remove crust from oven; sprinkle spinach mixture over bottom of crust.
Pour egg substitute mixture over spinach mixture. Return tart to bottom rack.
Bake 37 additional minutes or until crust is golden brown and custard is set.
This dish can easily be prepared the night you serve it or prepped up to a day ahead. To prep this recipe ahead of time, fit the dough in the tart pan, prepare the egg mixture, and store separately in the refrigerator.