Spinach, Tomato & Fontina Tarts

This recipe comes from Southern Lady and is a keeper! I have made this tart several times and I can't get enough! The first time that I made it was a little crazy with all of the prep work and the leaky tart dish, but it was good enough that I made it again. This time, I decided to make it into several mini-tarts rather than one big tart. I saved a few of them and took them with me to work. Even after a few days in the freezer they were delish!

Ingredients:
1 box pie crust - I made my own crust and I used a simple pie crust recipe
2 T butter
2 T EVOO
1 T minced garlic
1 large yellow onion
2 (6 oz) bags baby spinach
4 large eggs
1 cup half-and-half
1 3/4 t salt, divided
3/4 t pepper, divided
3/4 t dry mustard
2 cups shredded fontina cheese, divided
5 Campari tomatoes, sliced 3/4 inches thick

Preheat the over to 450

Fit the pie crust (box crust or homemade) into an 11-inch removable-bottom tart pan (or mini-tart pans). Prick the bottom with a fork and bake for 8 minutes, set aside.

Reduce the oven to 375

In a large skillet, heat the butter and EVOO over medium heat until the butter is melted. Add the garlic and cook for about a minute, stirring constantly (attention: this will make your house smell!) Add the onion and cook for about 8-10 minutes stirring frequently until the onion is tender. Add the spinach in batches stirring constantly and until the spinach is wilted and all of the liquid has evaporated. Remove from heat.

In a medium bowl, whisk together eggs, half-and-half, 1 t salt, 1/2 t pepper, and mustard.

To assemble the tart, sprinkle 1 1/2 cups cheese over the bottom of the crust. Layer the spinach mixture on top of the cheese then pour the egg mixture over the spinach. Layer the tomatoes on top of the cheese and spinach layers. Sprinkle the tomatoes with the remaining 1/4 t salt and 1/4 t pepper and sprinkle the remaining cheese on top.

Bake for 30-35 minutes or until the middle is set.

Let cool before serving.

Enjoy!