Crab & Spinach Tart

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Crab & Spinach Tart

Serves: 24


	Ingredients 2-1/2 lbs cream cheese pastry, chilled (enough for three one crust pie shells) 1 lb onions, sweet, sliced 3 Tbsp butter 3 lbs spinach, fresh, coarsely chopped 2 Tbsp garlic, minced 3 Tbsp olive oil 3 cups California ripe sliced olives 1 lb crabmeat, lump, picked over 18 oz feta cheese, crumbled 9 eggs 2-1/4 cups half and half 1/2 tsp salt

Method

Divide pastry into thirds. Roll each piece into a 12" circle. Line 11" tart pans with dough. Prick shells. Freeze 15 minutes. Weight shell with rice or beans and bake at 450 degrees F (conventional oven) 8 to 10 minutes.

Sauté onion in butter. Set aside. Sauté spinach and garlic in olive oil until spinach is just limp. Cool slightly; combine with onion, olives, crab and feta. Place in bottom of tart shells, dividing evenly.

Beat eggs; add half and half and salt. Pour over tarts, dividing evenly. Bake at 350 degrees F (conventional oven) 50 minutes or until filling is set.

Serve with Roasted Tomato Coulis.