Eagle Brand Milk Caramel Frosting

tart with spinach, sun dried tomatoes and Parmesan Muffins

always good to have in the fridge ready puff pastry, if only to prepare a delicious tart. I buy cisto in the piece, which itself then rolled to the desired size and thickness. Today, I propose
version with spinach, sundried tomatoes and egg-cream-parmesan.
This tart tastes very good both hot and cold, you can It also stored in the refrigerator overnight and reheat the next day in the oven or in microwave.

1 package puff pastry 250g fresh spinach

8-10 pieces of dried tomato pickle

1 onion 2 cloves garlic 25g grated parmesan

100ml sweet cream 1 egg

1 tablespoon pine nuts (optional)
dried herbs: oregano, thyme, rosemary
2 tablespoons olive oil

chilli powder salt

pepper onion cut into the pen and fry in 1 tablespoon olive oil. Set aside.
tablespoon olive oil Heat the second and toss spinach. When wither, remove from heat and carefully squeeze the excess water with a sieve. Stir in onion and season with salt and pepper.
Prepare the sauce: Mix cream with egg and parmesan cheese. Add squeezed garlic, herbs and chilli, salt and pepper. Puff pastry
put on buttered fat plaque. Gently wrap the edges to the center, creating a rant. Bottom densely punctured fork.
bake in preheated oven at 200 degrees for 10 minutes.
podpieczonym batter spread on the spinach with onion, cut into strips, dried tomatoes and pour over the sauce. You can sprinkle with pine nuts uprażonymi.
Bake 15-20 minutes.