FRESH SPINACH & ANCHOVY TART
This sophisticated quiche is easily smart enough for a dinner party
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 160C/ conventional180C/gas 4. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice. Pierce the bag of spinach and microwave for 21⁄2 minutes (or wilt in a pan with 2 tbsp water). When cool enough to handle, squeeze out the excess moisture and finely chop.
- Beat the cream, eggs and 50g/2oz cheese together in a large bowl. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper. Pour into the pastry case (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
- Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden. Allow to cool for a few minutes before removing from the tin. Serve warm or cold with a tomato and basil salad, or on its own as a starter.
Nutrition Facts : Calories 347 calories, Fat 23.5 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Protein 11.4 grams protein
FRESH SPINACH & ANCHOVY TART
BBCGoodFood.com - a very exciting web site! It is just delightful! It is a web site that was recommended to me by French Tart. Thank you French Tart. This is delicious and I loved it thoroughly!
Provided by Manami
Categories Spinach
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 355ºF.
- Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice.
- Pierce the bag of spinach and microwave for 2.5 minutes (or wilt in a pan with 2 tbsp water).
- When cool enough to handle, squeeze out the excess moisture and finely chop.
- Beat the cream, eggs and 2oz cheese together in a large bowl.
- Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper.
- Pour into the pastry tart (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
- Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden.
- Allow to cool for a few minutes before removing from the pan.
- Serve warm or cold with a tomato and basil salad, or on its own as a starter.
Nutrition Facts : Calories 299.1, Fat 22.3, SaturatedFat 10.5, Cholesterol 102.6, Sodium 480.5, Carbohydrate 15.7, Fiber 1.8, Sugar 0.6, Protein 9.5
SPINACH TART WITH OLIVE-OIL CRACKER CRUST
In this vegetarian main course, the lushness of spinach and feta is set off by a crisp, easy-to-make crust. You'll want it in your repertoire year-round.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Crust: Preheat oven to 425 degrees. Whisk together flours, salt, and sesame seeds in a large bowl. Stir in oil and water, then knead until a ball forms. Roll out dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim any excess length. Prick bottom all over with a fork and bake until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
- Filling: Reduce oven temperature to 350 degrees. Place spinach in a large pot (if spinach is dry, add 1/4 cup water) and cover. Cook over medium heat, stirring occasionally, until just wilted, about 6 minutes. Transfer to a colander to drain. When cool enough to handle, wrap in a kitchen towel and squeeze to remove excess water. Coarsely chop and transfer to a bowl. Wipe pot dry and heat oil over medium heat. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Transfer to bowl with spinach. Add feta, eggs, and salt; stir until combined.
- Pour filling into crust and sprinkle with sesame seeds. Bake tart until just set, 30 to 35 minutes. Let cool slightly, about 10 minutes. Serve warm or at room temperature with red-pepper flakes.
MUSHROOM AND SPINACH TART WITH CRACKER CRUST
I enjoy flaky pie crust but sometimes I need a little change. The crust is made of whole wheat flour, flax seeds, and poppy seeds, which adds a nice crunch to the creamy spinach and mushroom filling.
Provided by kuratenko
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.
- Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
- Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
- Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.
- Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake tart until the center is set, about 50 minutes.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 17 g, Cholesterol 42.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 594 mg, Sugar 2.1 g
SPINACH TART - SPINACH PIE
Another adopted recipe.... While I made this, I made a few changes. Also the directions had a couple of flaws, so I fixed those. The final outcome was gorgeous and delicious. Definitely glad I chose this one. I did use 10 oz of frozen chopped spinach which I wrung dry in cheesecloth, but I think the fresh would be better. Can use pre-made pie crust.
Provided by CoolMonday
Categories Spinach
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pour flour into a bowl, add salt and the butter.
- Using fingertips, work the butter into flour until a crumbly dough forms.
- Add the egg yoke and milk, incorporate, and knead dough into a ball.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Pre-heat oven to 350 degrees.
- Using 1 tbs butter, grease a 9 inch tart pan with a removable bottom and then dust with flour.
- Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan.
- Line the prepared pan with the pastry dough and trim.
- In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese.
- Mix well and season with salt and pepper to taste.
- Pour into the pastry-lined tart pan and top with the pine nuts.
- Bake in oven until it is golden, about 40 minutes.
- Remove, let cool slightly and then transfer to a serving dish.
- Serve this spinach recipe luke warm or cool.
Nutrition Facts : Calories 325.1, Fat 22.1, SaturatedFat 12.4, Cholesterol 122.9, Sodium 198.6, Carbohydrate 24.4, Fiber 1.5, Sugar 2.5, Protein 8.3
SPINACH WITH ANCHOVY (LES EPINARDS AUX ANCHOIS)
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
- Chop the anchovy fillets and set aside.
- Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 0 grams
SPINACH AND MUSHROOMS WITH ANCHOVIES
Steps:
- If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
- Thinly slice the mushrooms. There should be about 3 cups.
- Finely chop the anchovies. There should be about 3 tablespoons.
- Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 720 milligrams, Sugar 2 grams, TransFat 0 grams
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