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1
Pastry- put all the dry ingredients into the food processor.
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2
Pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
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3
Beat the egg into 3 tbl.
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4
of the water and add to the mix, pulsing a few more times.
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5
Add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
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6
Turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
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7
Pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
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8
Trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
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9
Blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
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10
Remove from the oven, sprinkle with the gruyere, and set aside.
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11
Decrease the oven heat to 375 degrees.
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12
Filling: Drain the spinach and squeeze it dry.
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13
Saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
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14
Add the spinach and saute until completely wilted, (about 3 minutes or so).
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15
Add the dill and pepper and saute another 2 minutes.
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16
Set the mixture aside to cool completely.
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17
Whisk the eggs, then add the half-n-half, the cream and mix well.
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18
Crumble the feta into the spinach, then add to the cream mixture.
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19
Mix until well combined, the pour into the prepared tart shell.
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20
Place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
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21
Remove from the oven and let stand 10 minutes before removing from the tart pan.
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22
Garnish with olives and dill sprigs.
