Spinach and Eggplant Tort

Name: Spinach and Eggplant Tort
Yield: 6
Ingredients: 1 sheet of puff pastry; 1 egg; 1 bunch of spinach cut into fine strips; 1 eggplant cut into cubes; 1 onion; 2 cloves of garlic; 1 tablespoon of olive oil; 1 tablespoon of all-purpose flour; 1 cup of milk; Salt, black pepper, and oregano to taste

1
1 sheet of puff pastry
2
1 egg
3
1 bunch of spinach cut into fine strips
4
1 eggplant cut into cubes
5
1 onion
6
2 cloves of garlic
7
1 tablespoon of olive oil
8
1 tablespoon of all-purpose flour
9
1 cup of milk
10
Salt, black pepper, and oregano to taste

Ingredients

1
1 sheet of puff pastry
2
1 egg
3
1 bunch of spinach cut into fine strips
4
1 eggplant cut into cubes
5
1 onion
6
2 cloves of garlic
7
1 tablespoon of olive oil
8
1 tablespoon of all-purpose flour
9
1 cup of milk
10
Salt, black pepper, and oregano to taste

Directions

1
Prepare a removable tart pan shell according to the recipe for coconut cream pie
2
Leave the excess dough from the sides of the same size
3
Brush with egg and bake in a medium oven for 15 minutes, or until golden brown
4
Meanwhile, sauté the onion and garlic in olive oil and add the spinach
5
Mix well and add the eggplant
6
Season with salt, black pepper, and oregano to taste
7
Cook until all ingredients are tender
8
Add the flour dissolved in milk and mix until a creamy filling forms
9
Let it cool and spread on the pre-baked pastry crust
10
Bake in the oven to warm and serve immediately.