Provencal spinach pie

Name: provencal spinach pie
Total time: 15 min
Yield: 4
Ingredients: 450 gram leaf spinach freezer; 2 onion; 8 clove garlic; 2 yellow bell pepper; 2 Red pepper; 400 gram soft goat cheese; 8 slice breakfast bacon; 3 tablespoon olive oil; salt and pepper; 3 tablespoon fresh provençal herbs; 450 gram pre cooked potato slices

Try something different? Then try out these Provençal spinach tarts

Ingredients

Kitchen Stuff

gourmet set

Directions

Thaw the spinach, let it drain and press out the excess moisture.
Peel the onions and cut into rings.
Peel and chop the cloves of garlic.
Cut the peppers, without seeds, into strips.
Divide the goat's cheese into thin slices.
Preheat the oven to 180ºC.
Fry the bacon in a hot dry frying pan gently.
Remove the bacon from the pan.
Keep 4 slices apart and crumble the rest of the bacon.
Heat 1 tbsp. olive oil and fry the onion, half of the garlic and all sweet pepper strips gently for 10 minutes.
Add pepper, salt and 1 tablespoon of Provençal herbs.
Put 4 rings on 4 ovenproof plates.
Fill these rings in succession with the potato slices, the crumbled breakfast bacon, 1/3 of the goat's cheese, the spinach, 1/3 of the goat's cheese, the paprika mixture, the rest of the goat's cheese and the rest of the herbs.
Press the layers with the back of a spoon.
Put the tarts in the warm oven for 15 minutes.
Remove the rings.
Serve the cakes with a slice of fried bacon.