Tomato and spinach tart

• 225 g of puff pastry
• 15 cherry tomatoes
• 500 g of fresh spinach
• 1 clove of garlic
• 2 shallots
• 4 eggs
• 100 ml of cream
• Salt, pepper, nutmeg
• 4 tablespoons of olive oil
• A few sprigs of basil

Preparation time: 55 minutes

Grease the tart tin with a little olive oil, roll out the puff pastry until it is a little larger than the tin and place in the tin so that the edge is also covered. Wash the spinach, spin-dry it and remove the stalks. Halve the cherry tomatoes and the garlic, then dice the shallots. Heat up the olive oil in a pot and briefly sauté the shallots and the garlic, add the spinach and continue to cook until it wilts. Allow to cool down briefly and spread on the pastry with the tomatoes. Whisk the egg with the cream and season generously with salt, pepper and nutmeg. Pour the egg mixture over the spinach and tomatoes. Bake for 25 minutes in a fan oven two minutes 160°C. Then remove the basil leaves from the stalk and scatter over the tart.