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Spinach and Tapenade Tart

Spinach and Tapenade Tart

Serves 4-6


  • 3/4 cup of whole milk
  • 3/4 cups heavy cream
  • 1 egg yolk
  • 4 eggs
  • 1 cup of baby spinach
  • 1 tsp of Olive Oil Divine's Sel Gris (Gourmet Chef's Salt)
  • 1 cup of feta crumbles
  • 1 pie crust
  • 3/4-1 cup of your favorite olive tapenade



Blind bake your pie crust for 15 minutes at 350 degrees Fahrenheit so that it will finish baking with the filling.

Mix your ingredients and pour them into the partially baked crust.

Bake at 350 degrees Fahrenheit on the middle rack for 25 minutes or until the filling is golden and firm.

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