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Olive, Spinach and Artichoke Tart


serves 4-6

1 jar of Olive and Artichoke Tapenade

3/4 cup whole milk

3/4 cup heavy cream 

4 eggs

1 egg yolk

1 cup feta cheese crumbles 

1 cup baby spinach 

1 teaspoon salt

1 pie crust Par-bake pie crust for 15 minutes at 350F

Whisk ingredients together. Pour mixture into par-baked crust. Bake on the middle rack, at 350F, for 25 minutes or until filling is firm and lightly golden brown.

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