Spinach Bacon Roquefort Tart Food

SAUTEED SPINACH WITH BACON AND ONIONS

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

SPINACH, BACON & ROQUEFORT TART

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.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

SPINACH AND BACON TART

Steps:

• Saute bacon until crisp;drain on paper towels.
• Melt 2 tablespoons butter in small skillet over medium-high heat.
• Add onion and saute until golden.
• Combine spinach,onion,sour cream,dillweed and eggs in processor or blender and puree.
• Transfer to bowl and stir in bacon and feta cheese.
• Preheat oven to 300 degrees.
• Grease 8 inch round baking dish.
• Divide puff pastry into 4 equal parts and roll each into an 8-inch round;reserve pastry scraps.
• Set 1 pastry round in bottom of prepared dish;brush with some of melted butter.
• Top with another pastry round.
• Spread spinach mixture to within 1 inch of edges on all sides.
• Paint pastry rim with water;top with another pastry round, brush with butter and add final pastry layer.
• Press edges of pastry together.
• Roll out pastry scraps and cut into decorations:leaves, flowers,etc. and place on top of tart.
• Brush with melted butter and and bake until golden, about 45 to 50 minutes.

SPINACH AND BACON TART RECIPE

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

SPINACH AND ONION TART

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.

SPINACH AND ROQUEFORT SALAD

Steps:

• Wash and dry the spinach, remove tough stalks and tear large leaves in pieces.
• Mash the cheese with a fork, gradually add the cream to form a smooth paste.
• Mix in the chives and add salt and pepper to taste.
• Place the spinach in a salad bowl, add the walnuts, the pear and pour over the dressing.
• Toss and serve.

QUICK AND EASY CREAMED BACON SPINACH

Steps:

• Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
• Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
• Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
• Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.