Bico's idiot-proof spinach tart

Ingredients for 4 servings:

• 1 pack of shortcrust pastry (cake dough, 32 cm) from the refrigerated section
• 500 g creamed spinach, frozen
• 1 onion(s)
• 2 dl cream (half cream)
• 4 eggs
• 1 tbsp polenta semolina
• 1 tbsp cornstarch
• a little butter
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with guaranteed success

Grease a round, shallow cake tin (25 cm in diameter) with a little butter. Carefully place the cake batter into the pan and press it into the pan. Sauté the onions in a pan with butter until translucent and add the frozen spinach. Let everything simmer gently. In the meantime, mix the cream with the eggs, polenta semolina, and cornstarch. Season the spinach with a teaspoon of salt and a little pepper and remove the pan from the heat. Now add the cream topping to the pan, mix quickly, and pour into the cake tin. Then fold the ends of the batter in and bake in the oven at 220 degrees Celsius (top/bottom heat) on the lowest rack for 35 minutes. Serve with sour cream, crème fraîche, or natural yogurt. Delicious both cold and warm.