Cookbook

Faire pate.

Vinaigrette: whisk together the sherry vinegar, dijon, garlic and sugar. Slowly whisk in the olive oil and season to taste with salt and pepper.

Tart: heat 2 tbsp olive oil in a large skillet over medium-high heat. Add slightly less than half of the garlic and saute for a few seconds or until fragrant. Add the spinach and cook tossing frequently until completely wilted and cooked through. Season with salt and pepper and set aside to cool. Squeeze the excess moisture out of the spinach and chop; set aside.

Wipe out the skillet and heat the remaining 3 Tbsp oil over medim heat. Add the onions and the remaining garlic and saute, stirring frequently until the onions turn a golden brown. Season with salt and pepper and set aside.

Stack the basil leaves and roll them up lengtweise and slice thinly. Set aside.

Preheat the overn to 425 F. Prick the pie shell all over with a fork, line with parchment paper, or foil and fill with pie weights, or dried beans. Bake until golden brown, about 12-16'. Remove from oven and remove the pie weights or beans. Reduce overn to 350 F.

Layer the onions on the bottom of the baked tart shell and springle wiht the parmesan. Spread the spinach evenly over the parmesan and crumble the goat cheese over the top. Bake 15, until goat cheese is begining to brown on the top. Remove from oven and let rest for 5-10'. Sprinkle wiht the fresh basil and cut into wedges. Toss the arugala with 3-4 Tbsp of Sherry Vinaigrette and serve with tart.

Note: at the peak of tomato season, slice tomoatoes and substitute them for the spinach.