Tomato And Spinach Tart Food

ANNA'S TOMATO TART

Steps:

• Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
• On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
• Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
• Cool slightly, cut into squares, and serve warm or at room temperature.

TOMATO AND SPINACH TART

Steps:

• 1. Preheat oven 375° and spray pie pan with cooking spray. Unfold pie crust and place in pan. With a fork prick crust, then line crust with parchment paper. Fill with pie weights or dried beans. Place on a cookie sheet and bake for about 10 - 15 minutes. Once done remove from oven, then remove dried beans and parchment paper.
• 2. Brush pie crust with olive oil and line the bottom of crust with mozzarella slices, then place spinach leafs on top. Season with MRS Dash, then arrange slice tomatoes on top of the spinach. Sprinkle oregano and parmesan cheese on top, bake for about 30 - 35 minutes. Serve hot or room temperature.
• 3. Note: If cheese exudes some liquid while baking, tilt the pan and spoon it off to keep the pie crust from becoming soggy.

SPINACH, POTATO AND GOAT'S CHEESE TART

Steps:

• Make the Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using. Preheat the oven to 350 degrees F. Line the tart tin with the dough and bake 'blind'. Cook's Note: Blind Baking. To pre-bake a pastry shell before adding filling, first chill the pastry, and then line your pan. Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans (alternatively, for a really smooth finish use plastic wrap to line the pastry: place 2 sheets over the pastry, add the beans and bring the edges into the center.) Whichever method you choose, bake 'blind' in a 350 degree F oven for 15 to 20 minutes, or until the pastry feels dry. Remove the paper and beans, and brush with a little leftover beaten egg, and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven, and set aside in the pan while you make the filling. The pastry can be baked a day in advance and kept covered until you need it. Filling: Wash and dry the spinach, removing any tough stalks and stems, if using large spinach leaves. In a medium-size saucepan, cook the spinach in just the water that's clinging to it, over a low heat until it wilts. Drain the spinach in a colander or sieve, and let cool a little, then squeeze most of the moisture out with your hands, and roughly chop. Meanwhile, steam or boil the potatoes, until just cooked, and cool the potatoes on a tray or board. When the potatoes are cool enough to handle, cut them into 1/4-inch thick slices. In a medium-sized bowl, whisk the eggs, and add the cream, salt, and pepper, lemon zest, nutmeg, cayenne pepper, and grated Parmesan. Whisk these ingredients together, and then add the spinach, and mix through. Season well as the potatoes are very mild and need a good contrast. Spread the potato slices over the base of the prepared tart, and dot with the goat's cheese, reserving a few slices of each to place on the top, if you wish. Gently spoon the spinach cream mixture over the cheese, as high as you can go. If you are concerned about spillage, carry the tart minus the last few spoons of filling over to the oven. Place the pan in the oven, and then add the remaining filling, and any remaining potato, and cheese slices. Bake until the tart is golden brown and just set in the center, about 35 to 40 minutes. Remove the tart from the oven, and let cool for about 10 minutes before serving.
• Shortcrust Pastry
• Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Makes 1 crust (about 14 ounces).

WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 375 degrees.
• To make a crust:
• In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
• To make filling:
• Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
• In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
• In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
• To assemble:
• Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm

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.

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 TOMATOES

Steps:

• Combine spinach, tomatoes, onion and herbs in a small saucepan.
• Heat to boiling then simmer 7-10 minutes or until onions are cooked.
• Serve, passing parmesan and vinegar at the table for each person to add as they prefer.

MUSHROOM & BABY SPINACH TART

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.