• Bacon (block)4-5 cm
• Spinach1 bunch
• Cherry tomatoes8
• Frozen puff pastry sheets2 sheets
• ★Butter (or salad oil)10 g
• ★Heavy cream (or milk)150 ml
• ★Eggs2
• ★Pizza cheese2 tbsp
• ★Granulated bouillon1 tsp
• ★Salt and peppera pinch

1. 1

   Trim the spinach roots and cut into 3 cm pieces. Cut the bacon into 1 cm cubes. Remove the stems from the cherry tomatoes.

2. 2

   Heat 10 g of butter in a frying pan, then sauté the spinach and bacon. Once the spinach is wilted, turn off the heat and transfer to a bowl.

3. 3

   Add 150 ml of heavy cream and 2 eggs to the bowl. Whisk the eggs well and mix everything together. Then add 2 tbsp of pizza cheese, 1 tsp of granulated bouillon, and a pinch of salt and pepper, and mix well.

4. 4

   Preheat the oven to 200°C. Line a tart pan with 2 frozen puff pastry sheets and poke holes in the bottom with a fork.

5. 5

   Place an ovenproof dish or weight on the pastry crust and blind bake for about 15 minutes.

6. 6

   Pour the filling from step 3 into the blind-baked pastry crust. Arrange the stemmed cherry tomatoes on top. Fill slightly below the edges to allow for the pastry to rise during baking.

7. 7

   Bake in a 200°C oven for 25-30 minutes. Once baked, let cool to room temperature to release the heat. Once cooled, remove from the pan, slice, and serve.

Baking time may vary depending on your oven, so adjust as needed. Blind baking the pastry will result in a crispier crust. If your pan doesn't have a removable bottom, brush it with butter or salad oil for easy removal. If you don't have heavy cream, you can substitute with 150 ml of milk mixed with 2 tbsp of mayonnaise.

• Calories420 kcal
• Protein15 g
• Fat28 g
• Carbs32 g
• Sodium1.2 g