Spinach & White Bean Tart

To make the crust, combine the flour and salt in a bowl. Make a well in the center and add the buttermilk and oil. Stir together until well combined. Wrap the dough in plastic and refrigerate while you make the filling. When ready, divide the dough into two pieces. Roll one out into a circle and place in a 9″ tart or pie pan. The edges of the dough should slightly overhang the pan. Spread the breadcrumbs over the crust.

Note: If you’re using a classic fluted tart pan and you want your dough to have tight edges, run your rolling pin lightly over the rim and peel away the excess dough.

To make the filling, in a large pan over medium heat, saute the onion, garlic and rosemary in the olive oil until soft and translucent. Add the beans and spinach and continue cooking for another minute or two. Season with salt and pepper to taste, then remove from the heat and allow to cool.

In a separate bowl, whisk together the eggs and milk. When the onion mixture has cooled, add it to the tart pan. Pour the egg mixture over it and top with the shredded cheese.

Roll out the second dough ball as instructed above, then fit it over the top of the tart, making sure to pinch the seams together. Cut a couple of steam holes in the top of the crust and bake in a pre-heated 350 degree F oven for one hour. Allow to cool slightly before removing from the pan but the tart is best served warm.