Saturday, February 24, 2007

Spinach Tart

Kinda made this one up as I went along.

1. Make the tart crust (or get one at the store... I like the cornmeal crusts they have at Whole Paycheck). This is one I like from Nick Malgieri's How To Bake (another terrific reference). In Cuisinart, pulse the following until combined:
3/4 cup flour
3/4 cup yellow cornmeal
1 tsp salt
1/2 tsp baking powder
6 tbsp unsalted butter

When combined (and resembling a coarse meal) add 1 egg and pulse until it forms a ball. Press the dough evently into a 10-inch tart pan. Chill in the fridge while making the spinach mixture. Preheat oven to 350.

2. Make a veloute in which to coat the spinach... Saute a large shallot in a couple tbsp butter until just translucent. Add a couple tbsp flour to make a roux. (If there's still butter unabsorbed, add more flour, but it shouldn't be so thick it can't "bubble.") Cook until light brown. Gradually add a cup or so of very hot chicken or veg stock while constantly stirring. If you need to whisk to get out the lumps, go ahead. Salt and pepper to taste (keeping in mind you'll be adding olives later). If you felt like adding an egg, you could. (In a separate bowl, beat the egg, beat in a little bit of veloute, and then, off the heat, add the whole mix to the pan of veloute and combine well.)

3. Add a package of fresh or frozen baby spinach and stir to combine. Add feta crumbles to taste (maybe half a package?).

4. Put spinach into tart pan. Add kalamata olives, toasted pine nuts, toasted pecans or walnuts, and anything else that strikes your fancy.

5. Bake for 30-40 minutes.

1 comment:

Monica said...

Just want to add an endorsement for the amazing spinach tart. I take my spinach very seriously, and this "made-up" recipe was delicious. Thanks for posting so much stuff, Helen!