Spinach Gruyere Tart - cooking recipe

Ingredients

1 tablespoon sunflower oil
1 red onion, chopped
450 g fresh spinach, washed.
300 g shortcrust pastry, thawed if frozen
2 tablespoons pesto sauce
100 g gruyere cheese, grated
1 egg, beaten
salt and pepper

Preparation

Preheat oven to 200c/400f.
Heat oil in a small pan and cook onion for 4 minutes till soft.
Remove from heat.
Place the spinach in a large pan with only the water that clings to the leaves.
Heat gently until wilted, cool, then squeeze out the excess moisture.
Roll out pastry or use frozen slices, cut into desired shape and spread pesto sauce on the pastry.
In a bowl put grated cheese (reserving 1 tablespoons for topping,) onion, egg, salt and pepper and spinach and mix.
Place in the centre of the pastry and pinch or fold up around the edges and sprinkle the reserved cheese on top.
Bake in the oven for 15-20 minutes until golden.