Post by Loupy on Mar 17, 2013 17:37:44 GMT -7
Spinach and Sun-Dried Tomato Tart
Based on a recipe from www.meatlessmonday.com/spinach-tart/
A lot of people are put off spinach as kids, partly because it is a bit strong for some children’s palates, partly because it is often murdered in the kitchen, and partly because the adults go on about how healthy it is. If this applies to you, think again. Popeye was right—spinach is good for you, being rich in iron, Vitamin A, and antioxidants—but it is also one of the tastiest vegetables around. It goes particularly well with cheese, as in this scrumptious tart.
Serves 4
Ingredients:
8-inch deep tart pan, lined with flaky pie dough
9 ounces spinach
1/3 cup sun-dried tomatoes in herb oil, chopped
4 tablespoons butter
1 onion, finely chopped
2 heaping cups grated Cheddar cheese
2 whole organic eggs, plus 2 yolks
2/3 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon red pepper flakes (Optional)
salt and freshly ground black pepper
Instructions:
Preheat the oven to 400°F.
Place the lined tart pan in the oven and bake for 10–15 minutes.
Gently cook the spinach with half the butter, until wilted.
Remove from the heat and chop finely.
Heat the remaining butter and cook the onions until soft.
Stir in the chopped sun-dried tomatoes.
Spread the spinach, tomatoes and onion over the bottom of the pie crust.
In a food processor or blender, pulse together the cheese, eggs, yolks, cream, mustard, and seasonings.
Pour over the spinach, tomatoes and onion and return to the oven for 20–30 minutes, until the top is golden.
Turn off the heat and leave on the bottom shelf for 5 minutes.
Serve with a green salad.
Based on a recipe from www.meatlessmonday.com/spinach-tart/
A lot of people are put off spinach as kids, partly because it is a bit strong for some children’s palates, partly because it is often murdered in the kitchen, and partly because the adults go on about how healthy it is. If this applies to you, think again. Popeye was right—spinach is good for you, being rich in iron, Vitamin A, and antioxidants—but it is also one of the tastiest vegetables around. It goes particularly well with cheese, as in this scrumptious tart.
Serves 4
Ingredients:
8-inch deep tart pan, lined with flaky pie dough
9 ounces spinach
1/3 cup sun-dried tomatoes in herb oil, chopped
4 tablespoons butter
1 onion, finely chopped
2 heaping cups grated Cheddar cheese
2 whole organic eggs, plus 2 yolks
2/3 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon red pepper flakes (Optional)
salt and freshly ground black pepper
Instructions:
Preheat the oven to 400°F.
Place the lined tart pan in the oven and bake for 10–15 minutes.
Gently cook the spinach with half the butter, until wilted.
Remove from the heat and chop finely.
Heat the remaining butter and cook the onions until soft.
Stir in the chopped sun-dried tomatoes.
Spread the spinach, tomatoes and onion over the bottom of the pie crust.
In a food processor or blender, pulse together the cheese, eggs, yolks, cream, mustard, and seasonings.
Pour over the spinach, tomatoes and onion and return to the oven for 20–30 minutes, until the top is golden.
Turn off the heat and leave on the bottom shelf for 5 minutes.
Serve with a green salad.
