1 (9-oz) package of frozen spinach (defrosted, water squeezed out)
1/2 cup mayo
3/4 cup shredded Parmesan cheese (save two pinches for the last step)
1/2 tsp garlic salt
2 Tbsp heavy cream
4 Campari (medium-sized) tomatoes, sliced
Handful of Kalamata olives, halved
Preheat your oven to 350° F. Lightly spray a tart pan or 8" x 8" brownie pan with cooking oil.
Grab a small handful of the dough and roll it out. Once the dough is soft and pliable, fit it into the sides of your pan. Repeat this step for all for sides. Warm the remaining dough in your hands and press it into the bottom of the pan. (Make it as thick or thin as you like.) Once your crust is filled in, set the pan aside.
Combine the spinach, mayo, egg, a majority of the cheese (minus those two pinches), garlic salt, and heavy cream in a large bowl. Stir until all the ingredients are evenly mixed. Spread the mixture onto your crust. Evenly place the sliced tomatoes and halved Kalamata olives on your tart. Add the remainder of your cheese.
Bake for 22–25 minutes, or until golden brown. Let the tart cool for 5–7 minutes (or as long as you can physically stand it!).
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