Very fast this tart:
In a bowl I put through the sieve 250 gr flour and added 125 gr margarine the small and soft pieces, a little salt, a teaspoon of baking powder and mix by hand very well, or if we have a high-performance mixer we mix it well until incorporate margarine well. I add the egg, mix, I add another tablespoon and a half of soy milk and I work the dough like a ball, I wrap it in food foil and I leave it to rest for 30 minutes in the fridge until ready filling.
I put a little water in a saucepan and let it boil, I add 450 gr of frozen spinach in cubes and I let it thaw and do well turning with a wood from time to time, in about 15 minutes it is sure ready, it should not be seasoned , only if we want with a clove of garlic, but after removing it. I drain it and leave it to cool in the fridge for a few minutes until I prepare the rest.
I prepare a bowl in which I put the cheese, or the cheeses, once I put 350 gr of ricotta, sheep cheese, once I put a box of soy in brine and natural soy mixed cream with blender and a little milk, it comes out as a more consistent foam, if I want to add another 50 ml of soy milk and 3 lightly beaten eggs with a fork, mix these ingredients, cheese, milk, eggs and season with nutmeg, if you need a little salt, we all know that soy in brine is quite salty as telemeaua, but if we want to put sheep's cheese we taste a little.
So I mix the composition of cheese and eggs with the spinach well drained of juice. It becomes like a cream.
I take the dough out of the fridge and unroll it from its foil, I work it a little more with flour, so that it doesn't stick to the table, but very little. I spread two transparent foils on the table and I start thin, but not exaggerated, during baking it will grow, so I orient myself a little to how thick I want it, then to stay a little for the straps above. Finally I stretch it and line a tart form with margarine and flour and I help myself with the foil to place the dough well, I place it well on the edges so that the shape is correctly filled and so I sign on the edges with a fork, I slowly remove the foil and the rest from the excess board.
I make some holes with a fork on the bottom of the dough and some lines on the edges. I also place the composition of spinach, cheese and eggs in the middle.
I put it in the preheated oven at 180 degrees for almost 45 minutes, checking a little if it has colored well on top and with a stick I also check the filling if it is dry. in addition, it depends on the oven. After baking, we leave it in its form for a few minutes to rest, then it can be turned upside down to place the tart on a serving tray.