Spinach, tuna and feta cake

Preparation : 15 min

Ingredients :
- 120 g of tuna (in a can)
- 5 hands (or a little bit more) of fresh spinach
- 75 g of feta cheese (to adjust)
- 3 eggs
- 150 g of flour
- 1 sachet of yeast (= 7gr or 1/4 ounce)
- 5 cl of vegetal cooking oil
- 50 g of butter
- 120 ml of milk
- nutmeg, salt and pepper

Directiions :
In salty water , cook the spinash. When done dry them with a teatowel.
Fry them in some butter, then add the small pieces of tuna, then the feta chese cut in small cubes. Let cook for about 5minutes.
In a large bowl mix together the eggs (bit them like for an omelette), flour, yeast, milk and oil.
Add the mixture spinash-feta-tuna, and salt, pepper and nutmeg.

Pour in a cake pan. You do not need to oil it. Cook in the oven for 45 min - at temperture 180°C / 6-7.

Tips :
Use half and freeze the rest!

Pâtes brisée

Recipe for 3 tarts for 6 pers about

Flour : 500g
Butter : 375g
Salt : 10g
Egg : 50g
Water : 100g

Dissolve the salt in the water.
Mix well flour and butter.
Mix the salty water and the egg.
Mix together to get an homogeneous dough. It should come as a ball a tiny bit sicky only.
Reserve in the fridge for 12h before use.

Note :
When i want to use it straight away i usually add a little bit more flour.
This dough can be used for sugared or salty tart, as well as pizza.

Tips : This dough can be easily freezed.

Artichoke Dip

2 cans artichoke hearts
1 small jar marinated artichoke hearts
4 garlic cloves
1 cup vinaigrette made with white wine vinegar
1 cup parmesan cheese, grated
¼ cup mayonnaise
¼ teaspoon cayenne pepper, or to taste

Quarter all of the artichoke hearts.
Add garlic and vinaigrette; marinate for 24 hours.
Preheat broiler.
Drain most of the excess liquid.
Mix in cheese and mayonnaise; put in broiler-safe serving dish.
Sprinkle cayenne pepper on top.
Broil for about 10 minutes, or until cheese has melted and dish is bubbling.