Rustic Spinach Tart Recipes

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.

RUSTIC FRUIT TART

Steps:

• For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
• For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet.
• For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears.
• In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes.
• Serve warm with vanilla ice cream.
• Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
• In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.

TORTA RUSTICA WITH RICOTTA AND SPINACH

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

SPINACH TART WITH OLIVE-OIL CRACKER CRUST

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.