Spinach and tomato tart with sesame

Ingredients for 4 servings:

• 1 pack of quiche and tart dough or tart dough from the refrigerated section
• 500 g spinach
• 8 cocktail tomatoes
• 2 tbsp sesame seeds
• 200 ml cream
• 3 eggs
• 1 ball of mozzarella
• 1 onion(s)
• 2 garlic cloves
• 1 shot of white wine
• e.g. nutmeg, freshly grated
• e.g. salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

light summer dish

Clean the spinach, cut into small pieces, and wash it. Halve the cherry tomatoes. Cut the mozzarella into small cubes. Clean and finely chop the onion and garlic. Roast the sesame seeds in a pan without oil, add the onion and garlic, and sauté until translucent, transfer to a bowl, and set aside. Place the spinach in a saucepan, add the splash of white wine, and wilt the spinach over medium heat. Remove from the heat, top up with the cream, and let it cool slightly. Season with salt, pepper, and nutmeg, then stir in the sesame seeds, onion, and garlic. When the mixture is just lukewarm, stir in the eggs. Preheat the oven to 180°C (top/bottom heat). Grease a tart pan, pour in the dough, and gently press up the edges. Spread the mozzarella evenly over the dough and carefully pour on the spinach and cream mixture. Finally, lightly press the tomatoes into the mixture. Bake the tart in the oven for about 40-45 minutes. Let it cool slightly before eating, as the tomatoes will be very hot.