Tofu and Spinach Tart

Name: Tofu and Spinach Tart
Yield: 12
Ingredients: Milk; 1/2 cup melted butter; 2 tablespoons of oregano; 1 package of cream cracker biscuits (200g); Salt to taste; Fillling; 3 cups of spinach leaves; 1/4 cup of oil; 1/4 cup of milk; 1/2 teaspoon of salt; 300g firm tofu; 5 cloves of garlic, minced; 4 eggs; Accompaniment; Mold with a 20cm diameter opening

1
Milk
2
1/2 cup melted butter
3
2 tablespoons of oregano
4
1 package of cream cracker biscuits (200g)
5
Salt to taste
6
Fillling
7
3 cups of spinach leaves
8
1/4 cup of oil
9
1/4 cup of milk
10
1/2 teaspoon of salt
11
300g firm tofu
12
5 cloves of garlic, minced
13
4 eggs
14
Accompaniment
15
Mold with a 20cm diameter opening

Ingredients

1
Milk
2
1/2 cup melted butter
3
2 tablespoons of oregano
4
1 package of cream cracker biscuits (200g)
5
Salt to taste
6
Fillling
7
3 cups of spinach leaves
8
1/4 cup of oil
9
1/4 cup of milk
10
1/2 teaspoon of salt
11
300g firm tofu
12
5 cloves of garlic, minced
13
4 eggs
14
Accompaniment
15
Mold with a 20cm diameter opening

Directions

1
Pastry
2
1
3
Bake the oven at medium temperature
4
Mash the biscuits in a blender
5
2
6
Mix the mashed biscuits with butter, oregano, and salt
7
Assemble the tart by lining the bottom and sides of the mold with the pastry mixture
8
Bake for 5 minutes
9
Remove from the oven, but keep it warm
10
Filling
11
1
12
Sauté the garlic in oil until lightly golden
13
Add the spinach and sauté until wilted
14
Mash the tofu in a blender with milk, salt, and eggs
15
2
16
Mix the egg mixture well and pour over the baked pastry crust
17
Bake for 30 minutes or until the filling is set.