A crisp crust made with whole-wheat flour is filled with spinach, eggs, and cheese, then baked. Served cold, this filling tart travels well in a picnic basket or lunchbox.
Mix the whole-wheat flour with the salt. Work in the cold butter with your fingertips until the mixture resembles coarse crumbs. Add the egg and cold water and mix into a rough dough. Wrap in plastic wrap and refrigerate for 15 minutes.
Roll out the dough and place it in a tart pan. Prick it with a fork, line it with parchment paper, and weigh it down with dried beans or pie weights. Prebake in an oven preheated to 190°C / 375°F for 8 minutes.
Sauté the onion in olive oil until softened, then add the spinach and cook until its liquid releases and evaporates. Whisk the eggs and milk together, mix with the white cheese and black pepper, then add the spinach and onion.
Pour the filling into the prebaked crust, sprinkle the grated Kashar cheese over the top, and bake for 12 more minutes, until the center of the filling jiggles slightly.
Use pie weights while prebaking the crust or the bottom may puff up and push out the filling. Allergens: wheat (gluten), egg, and dairy.
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