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Spinach Tart

July 4, 2011

Spinach Tart

Spinach Tart

I thoroughly enjoy spinach.  I love adding it to new dishes.  This tart is quite similar to a quiche.  It has about 1/2 the eggs of a quiche so if you are not fond of quiche for the simple reason that there are too many eggs this would be a wonderful alternative for you.  This tart lends itself to a variety of variations.  You could add canned salmon and it would bring it to an exceptional level.  I love the tart just the way it is.  The tart shell is slightly different from a plain pastry as it has a little dill in it.  The dill adds an abundance of flavor to the entire dish.  I love, love, love dill.  The smell is enthralling.  I may be over doing it a little with enthralling but I have nothing to hide, I am not ashamed of my love for dill.

This tart is simple.  The caramelized onions sweeten the tart and the cheeses add a little richness to it.  I highly recommend trying the crust, the dill really plays a vital role in adding a lot of flavor to every bite.

Ingredients and Directions for Spinach Tart

Ingredients and Directions for Spinach Tart

1.  Ingredients

For the tart shell

1 1/4 cup flour

1/3 cup cold butter, cut into small cubes

1 tablespoon sugar

1/2 teaspoon dry dill

2 eggs, lightly beaten

3 tablespoons of cold water

For the Filling

2 tablespoons of butter

2 onions, sliced

2 tablespoons dijon mustard

1-10 oz. box of frozen spinach thawed and squeezed dry

3 large eggs

1/2 cup sour cream

1/4 cup grated Parmesan cheese

1/2 teaspoon pepper

1/2 cup grated havarti cheese

To Prepare the tart shell

In your food processor add the flour, butter, sugar and dill; process until the mixture resembles coarse crumbs.  Add the egg yolks and ice water.  Pulse with on/off motion until the mixture just starts to come together.  Do not over process.  Turn the dough out onto a lightly floured surface.  Shape into a slightly flattened disc.  Wrap with plastic wrap.  Chill for 30 minutes.  Roll out the pastry on a lightly floured surface to fit an ungreased 9 inch tart pan with fluted sides and a removable bottom.  Carefully lift the pastry and press in the bottom and up the sides of the tart pan.  Trim the edge.  Place the tart shell on a baking sheet.  Chill, covered, for 1 hour.  Cover the pastry with parchment paper, bringing the paper up over the edge.  Fill halfway up the side with dried beans or rice.  Bake on bottom rack at 375 F for 15 minutes.  Remove from the oven.  Carefully remove the parchment paper and beans.  Return to the oven and bake for an additional 10 minutes or until golden.  Let stand on a wire rack for 10 minutes.

To Prepare the Filling

2.  Melt the butter in non-stick fry pan on medium.  Add the onion.  Cook for about 15 minutes, stirring often,  until caramelized.  Remove from heat.

3.  In a small bowl combine the eggs, sour cream, pepper and Parmesan cheese.  Beat until frothy.

4.  Spread the mustard on the bottom of the cooled crust.

5.  Scatter the spinach and onions in the tart shell evenly.

6.  Sprinkle half of the havarti on top of the onions.

7.  Carefully pour the egg mixture over the spinach mixture.  Top with remaining havarti cheese.

Bake at 375 F for 35-40 minutes until the cheese is golden.  Let stand on a wire rack for 10 minutes before serving.

Serves 8

Spinach Tart

Spinach Tart

This tart is simply delicious.  If you are adventurous and looking for a something new and different to drink try Propeller’s Ginger Beer it will have your taste buds tingling.  A co-worker introduced me to it and I absolutely love it 🙂

From our kitchen to yours,
Sydney Jones

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