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Hello, Gluten Free Friends! I made a new recipe the other night and knew I had to share it, ASAP. Ready?

INGREDIENTS

1 tub Pillsbury gluten-free dough

1 9-ounce package of frozen spinach (defrosted, water squeezed out)

½ cup mayo

1 egg

¾ cup shredded Parmesan cheese (save two pinches for the last step)

½ tsp garlic salt

2 tablespoons heavy cream

4 Campari (medium-sized) tomatoes, sliced

Handful of Kalamata olives, halved

DIRECTIONS

Preheat your oven to 350° F. Lightly spray a tart pan or 8” x 8” brownie pan with cooking oil. (I used my tart pan from years ago (it’s my favorite), but I spy a tart pan from Le Creuset on our website! How cool, didn’t even know it was there until now…great piece to have!

Time to roll out the play-doh! Grab a small handful of the dough and roll it out like a snake (remember how you did that in kindergarten?). Once the dough is soft and pliable, fit it into the sides of your pan. Repeat this step for all for sides.

Now it’s time to fill in the bottom. Warm the dough in your hands and press it into the bottom. No need to make it thick, this can be a very thin layer. OR, if you want it thicker, feel free to make it that way. Once your crust is filled in, set the pan aside.

Make sure your spinach is thoroughly defrosted and all the excess water is squeezed out. In a large bowl, combine the spinach, mayo, egg, the majority of the cheese (minus those two pinches), the garlic salt, and heavy cream. Give the mixture a good stir until all the ingredients are evenly mixed. Spread the mixture onto your crust.

Now you’re ready for your toppers! Evenly place the sliced tomatoes and halved kalamata olives on your tart. (Can I just say I love Campari tomatoes? At last count, there were more than 6,000 tomato varieties in the U.S. WOW. PLEASE feel free to use whatever tomato you have available!)

Add the remainder of your cheese…

Bake for 22-25 minutes, or until the sides and tops are golden brown. (As always, ovens vary. But this cooked up faster than I thought in a tart pan. So, stay close!) Let the tart cool for 5-7 minutes (or as long as you can physically stand it).

It’s time to eat! This recipe is SO GOOD IT’S STUPID. My ITKWD teammate, Amy, said it’s one of her favorite recipes that I’ve made. That’s awfully nice! I’ll just have to make her another one!

Please let me know what you think AND if you changed up the toppings, I’d love to try your version. Thank you for reading and more to come! Xoxo, Mary DeAngelis