Spinach and Gouda Cheese Tart

Grate the Gouda cheese using a fine grater. Peel and finely chop the onion. Thaw the spinach and drain it well of excess water.

Preheat the oven to 170 °C. Prepare a tart pan with a diameter of approximately 25 cm and line it with baking paper.

Dust the work surface with 20 g of white flour. Roll out the puff pastry with a rolling pin until you get a square about 2-3 mm thick. Place the dough sheet in the pan, so that the edges rise at least 2 cm up the sides of the pan, and the corners slightly extend beyond the edge.