Spinach and Roasted Red Pepper Tart

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 10 ounce leaf spinach and butter sauce green frozen thawed drained (such as Giant)
• 0.8 cup egg substitute 
• 0.5 cup feta cheese with basil and sun-dried tomatoes crumbled reduced-fat
• 15 ounce piecrust refrigerated
• 0.5 cup bottled roasted peppers red drained chopped
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• tart form

Directions

1. Preheat oven to 40
2. Unroll dough, and roll into a 12-inch circle. Fit dough into a 9-inch round removable bottom tart pan coated with cooking spray; press dough against sides of pan. Pierce bottom and sides of dough with a fork.
3. Place pan on bottom rack in oven.
4. Bake at 400 for 14 minutes or until golden.
5. While crust bakes, combine spinach, peppers, and cheese in a bowl.
6. Combine egg substitute, salt, and pepper in another bowl.
7. Remove crust from oven; sprinkle spinach mixture over bottom of crust.
8. Pour egg substitute mixture over spinach mixture. Return tart to bottom rack.
9. Bake 37 additional minutes or until crust is golden brown and custard is set.
10. Cut into 8 wedges.
11. Serve now or later
12. This dish can easily be prepared the night you serve it or prepped up to a day ahead. To prep this recipe ahead of time, fit the dough in the tart pan, prepare the egg mixture, and store separately in the refrigerator.