MUSHROOM & BABY SPINACH TART
You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic
Provided by James Martin
Categories Lunch, Main course
Time 1h45m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
- Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
- Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.
Nutrition Facts : Calories 395 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium
SPINACH AND ONION TART
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams
WISCONSIN CHEDDAR, ONION AND BACON TART
Steps:
- Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.
- Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool in a medium bowl. Beat 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste.
- Preheat oven to 350 degrees F. Divide dough in half. Roll each portion to fit in 10-inch tart pan with removable rim. Trim dough to fit rim height and prick bottom of dough with fork. Bake crust 7 minutes or just until it begins to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing rim from tart pans. Cut into wedges.
- Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.
- Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo
QUICHE ESSENTIALS: SPINACH, MUSHROOM, BACON TART
Is it a quiche, or is it a tart? Well, it is a quiche recipe baked in a tart pan. And if you want to go a bit crazy, I just came up with a savory cream cheese pie crust, that knocks this recipe right out of the park. One more thing: We are using evaporated milk; as opposed to milk or cream. I found that the evaporated milk gives...
Provided by Andy Anderson !
Categories Savory Pies
Time 1h
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. Chef's Tip: One of the tricks to making a good quiche is the proper balance of liquids in the recipe. There are a lot of places that liquids can hide, and ruin the dish. So, we are essentially going to precook our veggies, and remove as much hidden moisture as possible.
- 3. Gather your Ingredients (mise en place)
- 4. Place your pie crust in a tart pan, and blind bake in a 350f (175c) oven until it begins to brown, about 10 - 12 minutes.
- 5. Place the crust in the fridge, and move on to the filling.
- 6. Chef's Note: If you are looking for a really yummy savory pie crust, here ya go: https://www.justapinch.com/recipes/main-course/savory-pies/pastry-essentials-cream-cheese-pie-crust.html
- 7. Add the bacon to a large skillet over medium heat.
- 8. Cook until the bacon begins to brown, and renders its fat into the skillet, about 5 - 7 minutes.
- 9. Remove the bacon with a slotted spoon, and drain on paper towels.
- 10. Add the onions to the skillet, and cook them in the bacon grease, until they begin to soften, about 3 - 5 minutes.
- 11. Add the garlic, and cook until fragrant, about 60 seconds.
- 12. Add the mushrooms, and cook until they soften and release their moisture, about 5 - 7 minutes.
- 13. Add the spinach, and continue to cook until most of the moisture has evaporated, about 3 - 5 minutes.
- 14. Take the skillet off the heat.
- 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
- 16. Grate the cheese.
- 17. Chef's Note: You could use different cheeses; however, some cheese get very oily when cooked. I choose Gruyère because it is very stable when heated, and it is a perfect complement to the other ingredients in this recipe.
- 18. Add the eggs, evaporated milk, salt, mustard powder, pepper, and nutmeg to a bowl, and whisk to combine.
- 19. Add the cheese, milk/egg mixture to the skillet, and mix to combine.
- 20. Remove the tart crust from the fridge, and add the filling.
- 21. Add to the preheated oven, and bake until bubbly, and beginning to brown, about 35 - 40 minutes.
- 22. Chef's Note: If you really want to give this recipe an added level of flavor, sprinkle a bit of freshly-grated Pecorino Romano on the top before placing it into the oven, and then sprinkle a bit more on when you take it out.
- 23. PLATE/PRESENT
- 24. Serve while still nice and warm. Enjoy
- 25. Keep the faith, and keep cooking.
SPINACH AND BACON TART RECIPE
Learn how to make this gorgeous spinach and bacon tart from scratch. With a homemade flaky pastry dough and simple yet delicious filling, this tart is an impressive recipe to master
Provided by GoodtoKnow
Categories Dinner, Lunch
Time 1h40m
Yield Makes: 1
Number Of Ingredients 5
Steps:
- To make the flaky pastry dough:To mix the dough by hand (you can also use a food processor to mix the dough), combine the flour, salt and baking powder in a medium bowl and stir to combine.Cut each piece of butter into 4 or 5 smaller pieces and add the pieces to the bowl. Using both hands, palms upward, reach under the dry ingredients to the bottom of the bowl and lift them up through the contents of the bowl several times to distribute the pieces of butter evenly.Use your fingertips to pinch the pieces of butter into smaller pieces, alternating that with rubbing the mixture between the palms of your hands, as well as occasionally repeating step 2.Continue rubbing in the butter until the largest pieces are no more than 5mm across, but the whole mixture is still cool and powdery.Add the eggs and use a fork to break them up. Move the bowl back and forth on the work surface while you stir from the bottom up with the fork until the dough is almost completely mixed.Turn the dough out onto a floured work surface and gently press it into a cohesive mass. Divide the dough in half, then flatten each half into a disc. Wrap in clingfilm and refrigerate until firm or as long as 3 days. Shape into a tart tin and chill for at least 3 hours. For the filling:Rinse the spinach and place it in a colander to drain. Place the spinach in a large saucepan and place over a high heat. Cover the pan and let the spinach steam, uncovering and stirring it occasionally, until it is completely wilted and cooked through, about 5 mins. Drain in the same colander and allow to cool. Once cooled, squeeze the moisture from handfuls of the spinach, then coarsely chop by hand. If using frozen spinach, just wring out the excess moisture.Cook the bacon over a medium heat in a shallow sauté pan, stirring occasionally to keep the pieces separate. Once the bacon has coloured nicely, take off the heat and use a slotted spoon to transfer the cooked bacon to a plate lined with kitchen paper. Pour off all but 1 tbsp of the bacon fat from the pan.Set a rack in the lowest level of the oven and preheat to 190˚C (gas mark 5).Place the pan on a medium heat and add the onion. Once it starts to sizzle, decrease the heat to low and continue cooking, stirring occasionally, until the onion is wilted and just beginning to colour, about 10 mins. Add the spinach and bacon to the pan and season with a little salt, several grindings of pepper, and a tiny pinch of nutmeg. Stir everything together until evenly combined.Scrape the mixture into a bowl and stir in the cream and grated cheese. Taste for seasoning. At this point, it should taste like well-seasoned creamed spinach. Add a little more salt and pepper if necessary. Whisk in the eggs one at a time. Scrape the filling into the prepared crust and spread it evenly.Bake the tart until the crust is well coloured and baked through and the filling is set, about 35-40 mins. Cool the tart on a rack and unmould it. Slide it from the flan tin base to a serving plate to serve. Recipe taken from Bake! by Nick Malgieri (Kyle Cathie, £20) with photography by Quentin Bacon
Nutrition Facts : @context https
SPINACH, BACON & ROQUEFORT TART
Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch
Provided by Esther Clark
Categories Buffet, Lunch
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND BACON TART
It consists of nutritiously rich spinach, sauteed with bacon and onion, fresh herbs and smothered in sour cream, cottage cheese, grated cheddar and eggs; baked to delicious perfection.
Provided by Anina
Categories Main Dish
Yield 8 servings
Number Of Ingredients 11
Steps:
- First off, in a saucepan, saute the spinach until wilted.
- Remove from pot and drain excess liquid.
- Heat the olive oil and saute the onion, bacon and garlic until soft.
- Add the herbs and spinach.
- Add the sour cream, cottage cheese, eggs and grated cheddar.
- Season with salt and black pepper.
- Bake in the oven at 190 degrees Celsius for 30 - 40 minutes until set. Serve hot or cold.
BACON AND ONION TARTS
These are crunchy little tarts with the ever-satisfying flavors of bacon and onion. They are a hit at parties and potlucks!
Provided by Keiko
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
- Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
- Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 372 calories, Carbohydrate 20.2 g, Cholesterol 35.5 mg, Fat 24.7 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 8.8 g, Sodium 885.7 mg, Sugar 3.9 g
SPINACH TART WITH ONION & BACON
Steps:
- Preheat oven to 375°F. Fit crust into 9-inch tart pan. Refrigerate while assembling filling.
- Heat large skillet over medium heat. Add bacon, cook, stirring occasionally for 8 min. Add spinach, cook until wilted, 1 min. Use a slotted spoon to remove bacon mix to paper plate lined with paper towels. Return skillet to medium heat, add onions, 1/4 tsp. salt and thyme. Cover and cook 25 min or until browned. Remove from heat, allow to cool.
- In bowl, whisk together eggs, half-and-half, remaining salt. Stir bacon mix and onions into eggs. Stir to combine. Pour egg mix into crust.
- Bake at 375°F for 15 min. Reduce heat to 325°F and bake for 20 min. Heat broiler, sprinkle tart with gruyere cheese and broil 1-2 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ONION, BACON AND SPINACH TART
Steps:
- 1. Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling. 2. Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate. 3. Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes. 4. Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes. 5. Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving.
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- Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling.
- Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate.
- Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes.
- Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes.
BACON-AND-ONION TART RECIPE - ANDREW ZIMMERN | FOOD …
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Servings 1Total Time 3 hrs
- In a food processor, combine the flour with the salt, butter and shortening and process for 5 seconds. Sprinkle the ice water over the flour mixture and process until the dough just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Turn the dough out onto a work surface, gather any crumbs and pat it into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes.
- In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Add the onion to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Reduce the heat to low, add the maple syrup and cook until the onion is lightly caramelized, about 5 minutes.
- Scatter the onions, bacon and Gruyère cheese evenly in the cooled tart shell. Pour in the custard, being careful not to overfill; you may have a bit of custard left over. Bake the tart in the center of the oven until golden brown and the center is just set, about 25 minutes. Cool on a rack for 15 minutes, then carefully remove the tart ring and serve warm.
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- Make this blueberry vinaigrette dressing and place in fridge while you are finishing up the rest of the salad. It literally takes less than 7 minutes to make it.
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- Preheat the oven to Gas Mark 4,180C (350 F). Lightly butter a 35 x 11cm loose-bottomed flan tin.
- Heat a large non-stick frying pan. Add a knob of the butter and cook the onion for 4-5 minutes until softened but not coloured.
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- Heat oil in a frying pan over medium heat. Add onion, bacon and thyme and fry for 10 minutes or until onion is soft and bacon is golden. Add spinach and stir for 1-2 minutes or until just wilted. Set aside to cool.
- Meanwhile, preheat oven to 190°C. Place a baking tray in the oven to preheat. Grease a 20x30cm baking tin and line with baking paper. Press pastry into tin, joining and trimming to fit. Prick base with a fork and par-cook for 10 minutes.
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- Cut into bites for a perfect appetizer or served as a slice for a starter course, this tart pleases everyone and might become a family favorite. Just a few ingredients baked on crisp pastry will have your guests wondering if there aren’t a bunch of secret ingre- dients at work here. The balsamic glazed onions have a rich, meaty aroma and the bacon, well, I mean, it’s bacon!
- Melt the butter in a large sauté pan over medium heat, then stir in the onions. Sauté the onions until they turn a golden brown and their volume reduces by half, about 35 minutes. Add the balsamic vinegar and stir the onions with a wooden spoon to pull up the caramelized bits from the pan. Stir in the thyme, season to taste and then remove the pan from the heat and let cool at room temperature. This can be made up to a day ahead and chilled until ready to assemble.
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- Remove the puff pastry from the freezer and allow it to thaw at room temperature while preparing the filling. You can also transfer it into the refrigerator the night before. Preheat oven to 350F/177C and grease a 12-count muffin pan with butter. You can also use a 24-count mini cupcake pan.
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