Heat the oven to 425°F/220°C.
Roll the pastry into a rectangle, place on a pastry sheet, prick with a fork, and bake until done, about 15 minutes.
Heat the oil in a large skillet.
Add the garlic one minute.
Add the spinach, cover, and cook until soft, about 5 minutes.
If there is a lot of liquid, cook uncovered until it evaporates.
Remove from the heat and stir in the cheese. Now quickly stir in the egg with a fork.
Spread over the tart base.
Scatter the zataar (or mixture of sesame seeds, herbs, and lemon zest, given below) evenly over top.
Bake until the crust is crisp and the top very hot, about 20 minutes.
Slice the tart onto a large cutting board, cut into diamonds, and serve straight from the board.
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