Spinach And Gruyère Tart In A Three-Pepper Crust

• Crust:
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 tablespoons chilled butter, cut into small pieces
• 4 1/2 tablespoons ice water
• Cooking spray
• Filling:
• 4 small Yukon gold potatoes (about 1 pound)
• 1/2 cup chopped onion
• 1/4 cup water
• 1 (10-ounce) package fresh spinach
• 1/2 teaspoon salt, divided
• 1/2 cup (2 ounces) shredded Gruyere cheese, divided
• 1 (8-ounce) carton egg substitute

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and peppers in a food processor; pulse 2 times. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. Place mixture in a bowl. Sprinkle surface with ice water, 1 tablespoon at a time; toss until moist and crumbly (do not form a ball). Place mixture on a lightly floured surface, and knead lightly 2 to 3 times. Press mixture into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.
2. Preheat oven to 450u0b0.
3. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
4. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove the remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with a piece of parchment paper; arrange pie weights or dried beans on paper. Bake at 450u0b0 for 20 minutes or until edge is lightly browned. Carefully remove pie weights and paper; cool on wire rack. Reduce oven to 400u0b0.
5. To prepare filling, bring a large saucepan of water to a boil. Add potatoes; cook 20 minutes or until tender. Cool; cut into 1/4-inch-thick slices. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion; saute 5 minutes or until tender. Stir in 1/4 cup water. Add fresh spinach; cover and cook for 3 minutes or until the spinach wilts, stirring occasionally. Remove from heat; cool.
6. Spoon half of spinach mixture into cooled crust. Arrange half of potato slices over spinach. Sprinkle with 1/4 teaspoon salt and 1/4 cup cheese. Repeat procedure with remaining spinach, potato, and salt. Pour egg substitute over mixture. Sprinkle with remaining 1/4 cup cheese. Bake at 400u0b0 for 25 minutes or until mixture is set and cheese is golden brown. Cool 15 minutes on a wire rack.

crust, flour, salt, white pepper, freshly ground black pepper, ground red pepper, chilled butter, water, cooking spray, filling, gold potatoes, onion, water, fresh spinach, salt, gruyuere cheese, egg substitute

Taken from www.myrecipes.com/recipe/spinach-gruyre-tart-a-three-pepper-crust (may not work)