Galbani Mozzarella, Egg and Spinach Tart

Preheat your oven to 190°C.

Gently roll out the short crust pastry and place on baking paper in a loose based tart tin. Add a few baking beans and cook for 15 minutes until the base is firm.

Add the spinach to a large pan and cook on a low heat until wilted. Then drain well.

Add half of the Galbani Mozzarella Maxi, Galbani Paesano Grattugiato Dry Grated Cheese, cooked spinach, salt, pepper and a small amount of olive oil in a mixing bowl. Mix well.

Cut the remaining half of the Galbani Mozzarella Maxi into thin slices and gently cover the base of the pastry. Add the tart filling to the pastry base. Place in the oven and cook for 10-12 minutes.

4 -5 minutes before the your tart has finished cooking, remove from the oven and break the egg over the top. Return to the oven to finish off.

When the egg and tart is cooked, remove from the oven. Serve.