It's Saturday night and I was in the mood for something easy and delicious (what's new?). To the rescue: my husband, Chef Owen, and I pulled together this simple, delicious recipe.
Rustic Spinach, Basil, Tomato, and Feta Tart
1 Pillsbury pie crust
1 cup of packed fresh spinach leaves, chiffonaded
Small handful fresh basil leaves, chiffonaded
1 cup grape tomatoes, halved (or substitute cherry tomatoes)
1/4 cup feta cheese
Kosher salt to taste
Preheat oven to 450 degrees. Unroll crust onto baking sheet (we find that a baking stone works best). Toss spinach, basil, tomatoes, and feta cheese together in a large bowl. Dump onto the center of the crust and spread almost to the edges. Fold up the edges and pinch to hold in place. Don't worry - it's supposed to look rustic! Bake at 450 degrees for 15 minutes; remove from oven and cover edges of the crust with foil to prevent burning. Bake for an additional 5-10 minutes.
Cut into wedges; serve as an appetizer or with a green salad for a main course.