Spinach and Roasted Red Pepper Tart

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.

Instructions

1
Preheat oven to 40
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OvenOven
2
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.
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Cooking SprayCooking Spray
DoughDough
RollRoll
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Tart FormTart Form
Frying PanFrying Pan
3
Place pan on bottom rack in oven.
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Frying PanFrying Pan
4
Bake at 400 for 14 minutes or until golden.
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5
While crust bakes, combine spinach, peppers, and cheese in a bowl.
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PeppersPeppers
SpinachSpinach
CheeseCheese
CrustCrust
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6
Combine egg substitute, salt, and pepper in another bowl.
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Egg SubstituteEgg Substitute
PepperPepper
SaltSalt
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7
Remove crust from oven; sprinkle spinach mixture over bottom of crust.
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SpinachSpinach
CrustCrust
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8
Pour egg substitute mixture over spinach mixture. Return tart to bottom rack.
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SpinachSpinach
9
Bake 37 additional minutes or until crust is golden brown and custard is set.
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CustardCustard
CrustCrust
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10
Cut into 8 wedges.
11
Serve now or later
12
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.
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DoughDough
EggEgg
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Tart FormTart Form
DifficultyHard
Ready In55 m.
Servings4
Health Score25
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