Angel Tompkins' Vegetarian Cheese Tart

Angel Tompkins' Vegetarian Cheese Tart

4 large bunches spinach
2 pounds broccoli, washed and finely chopped
1 pound fresh mushrooms, sliced
1/2 pound raw (unblanched) almonds, chopped
5 hard-cooked eggs, grated
3 large red tomatoes skinned and chopped
2 cloves garlic, minced
1 small red onion, peeled and chopped
1/2 can tomato sauce
1 teaspoon chopped fresh mint
Seasoned vegetable salt to taste (available in health food stores)
About 1 pint sour cream
1 pound good aged cheddar or Monterey Jack, grated

Carefully wash spinach to remove sand, drain well on absorbent paper. Pick over carefully, remove stems. Cut in 1 1/2-inch pieces. Mix together spinach and broccoli; divide evenly and place in bottom of four 8-inch aluminum foil pie plates. Top with layer of sliced mushrooms. Put remaining ingredients in blender, except sour cream and cheese. Blend, forming a smooth paste; blend in sour cream. Pour over vegetable-mushroom layer in each pan. Top with grated cheese; cover each pie tightly with aluminum foil; freeze until ready to use. Thaw before baking. Bake in preheated 350 degrees F. oven for 20 minutes (or until cheese is bubbly and top is nicely browned). Serve with crisp green salad or with cracked crab, shrimp or lobster, for early summer entertaining. Makes four 8-inch pies. Each pie serves 4 generously.