This spinach tart is made with ingredients that are readily available in Provence – black olives, fresh greens and flour. Easy to make as the crust does not need to rise (like pizza dough), this is a perfect savoury pie for appetizers or for lunch with a green salad.

The recipe comes from Ginger and Nutmeg, who love putting on an apron and learning some new tricks in the kitchen.  Here, is what Nutmeg had to say:

Whether your passion is art, music, food or something else it would be hard not to feel the urge to be creative.  Ginger and Nutmeg were very fortunate to spend two days with Marc Heracle in his beautifully appointed kitchen at Chateau D’Arnajon. The Chateau is located in the village of Le Puy Sainte Reparade.  Marc’s focus is on traditional Provençal style cuisine.  Traditional methods pre-1900s did not include dairy, butter or refined flours. One of Nutmeg’s favourites is a dish that she has repeated since, Tartes d’herbes aux Epinards…. Continue reading here for the full story.