Elizabethan Strawberry Spinach Tart Food

BUTTERNUT SQUASH-SPINACH TART

Steps:

• Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
• Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
• Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
• Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

STRAWBERRY AND SPINACH SALAD

Steps:

• For the dressing:
• Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth.
• For the salad:
• Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing.

STRAWBERRY-BANANA SHERBET

Steps:

• Place strawberries in a large bowl. Using a potato masher, mash strawberries, and set aside.
• Place bananas and sugar in a medium bowl. Using the potato masher, mash until smooth.
• Add banana mixture to strawberries, and mix well. Stir in orange juice, lemon juice, and milk. Divide the mixture among four metal ice-cube trays, about 2 cups per tray. The sherbet can also be poured into a 9-by-13-inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen, about 4 hours.

ELIZABETHAN STRAWBERRY SPINACH TART

Steps:

• Wash and trim spinach.
• Put in large pot without draining.
• Add 1/4 cup wine.
• Cover and steam spinach over medium flame until wilted.
• Drain spinach and chop very fine (I did it in a blender).
• In same pot combine remaining wine, rose water, sugar, cinnamon, and salt.
• Bring to a boil, stirring to dissolve sugar.
• Add chopped spinach and stir to coat.
• Simmer on low flame, stirring occasionally, until all liquid evaporates.
• Remove from heat and set aside to cool.
• Meanwhile set aside 3/4 of strawberry slices for topping.
• Take remaining berries and puree with jam and syrup.
• Boil in sauce pan to reduce to spreading consistency, stirring often.
• Fill pie shell with spinach mixture and smooth.
• Spread layer of strawberry sauce over spinach reserving 2 tablespoons.
• Mix berry slices with remaining mixture to coat.
• Lay slices on top decoratively.
• If any sauce is left, drizzle on top.
• Chill at least 2 hours.
• Before serving sprinkle with powdered sugar.