A delightful savory tart combining the rich flavors of spinach, artichokes, and a blend of cheeses, perfect for any meal.
Preheat your oven to 375°F.
Preheating ensures even cooking and a properly set tart.
In a skillet, sauté the garlic and shallot in butter until softened, about 2 minutes.
Keep the heat medium to avoid burning the garlic.
Add the spinach to the skillet and cook until wilted.
Drain any excess liquid from the spinach to prevent a soggy tart.
Mix in the chopped artichokes, toasted pine nuts, and seasonings, then remove from heat.
Toast the pine nuts beforehand for a richer flavor.
In a mixing bowl, whisk together the eggs, milk, asiago cheese, and parmigiano-reggiano cheese.
Whisk thoroughly to ensure a smooth mixture.
Combine the cooked vegetable mixture with the custard.
Let the vegetable mixture cool slightly before adding to avoid cooking the eggs prematurely.
Pour the mixture into the pie crust placed in a pie dish.
Ensure the crust is evenly placed in the dish for a uniform tart.
Bake in the preheated oven for 45 minutes to 1 hour, or until the filling is set and the top is golden.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the tart cool slightly before slicing and serving.
Cooling allows the filling to set, making it easier to slice.
