- 450gr creamy spinach
- 4 eggs
- 6 slices of puff pastry
- Grated cheese
- 250gr cherry tomatoes (for small ones less)
Heat the spinach. Whisk the eggs and stir through the spinach. Slice the tomatoes in half. Use the puff pastry to form a tart base. Make sure when making a big one that they overlap and that the tin isn't visible anymore. If you make small ones, just use one or how much you need to make a nice cup for the filling. Stir some of the cheese though the spinach and some cherry tomatoes. Make sure you are gentle with the latter. Then add the filling in the tin/muffin tin. Sprinkle more cheese on top. Place the tin in a pre heated oven on 200 degrees (180 in a convection oven) for 50 minutes. If you make small ones, look in the oven after about 30 minutes to see how far along they are.