Spinach Bacon Roquefort Tart Recipes

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SPINACH AND BACON TART



Spinach and Bacon Tart image

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

500 gr spinach (chopped)
15 ml olive oil
1 onion (finely chopped)
250 gr bacon (diced)
2 cloves garlic (minced)
handful parsley (chopped)
250 ml sour cream
250 gr creamed cottage cheese
2 large eggs (whisked)
1 1/2 cups mature cheddar cheese
salt and black pepper (to season)

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.

SPINACH, BACON & ROQUEFORT TART



Spinach, bacon & roquefort tart image

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

320g sheet puff pastry
1 beaten egg
125g shop-bought creamed spinach
8 cherry tomatoes , halved
50g roquefort , crumbled
3 rashers streaky smoked bacon

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

SAUTEED SPINACH WITH BACON



Sauteed Spinach with Bacon image

The bacon gives a nice salty crunch and flavor to this side dish of spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4

2 slices bacon (about 2 ounces total), cut crosswise into 1/2-inch strips
3 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, well washed and dried
Coarse salt and ground pepper
2 teaspoons white-wine vinegar

Steps:

  • In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
  • Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
  • Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.

SPINACH BACON TARTLETS



Spinach Bacon Tartlets image

These delicious bites make a lovely presentation and yes, real men WILL eat quiche...especially these mini versions! Linda Evancoe-Coble-Leola, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 package (8 ounces) reduced-fat cream cheese
1 egg white
1/2 cup frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions (white part only)
1 teaspoon salt-free seasoning blend
1/4 teaspoon ground nutmeg
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
3 turkey bacon strips, diced and cooked

Steps:

  • In a small bowl, beat the first six ingredients until blended. Spoon filling into tart shells. Place on an ungreased baking sheet., Bake at 350° for 10 minutes. Sprinkle with bacon; bake 2-5 minutes longer or until filling is set and shells are lightly browned. Serve warm.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 63mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BACON AND SPINACH QUICHE



Bacon and Spinach Quiche image

Can't decide between a quiche Lorraine or Florentine for your next brunch? Add bacon and spinach to the basic filling for the best of both worlds.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h5m

Yield Makes one 9-inch quiche

Number Of Ingredients 11

1 cup unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 stick cold unsalted butter (4 tablespoons), cut into pieces
1 large egg yolk
3 large eggs
3/4 cup heavy cream
3/4 cup whole milk
Kosher salt and freshly ground pepper
4 slices cooked bacon, crumbled (1/2 cup)
1/2 cup shredded Swiss cheese (2 ounces)
2 1/2 cups lightly packed baby spinach

Steps:

  • Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
  • On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
  • Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
  • Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
  • Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

ROQUEFORT, LEEK AND WALNUT TART



Roquefort, Leek and Walnut Tart image

The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here's an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.

Provided by Florence Fabricant

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups/180 grams all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg yolk
1 tablespoon extra-virgin olive oil
2 strips thick-cut smoked bacon, diced (about 2 ounces)
1 cup chopped leeks, white part with a little light green
1/3 cup chopped walnuts
4 ounces Roquefort cheese, or other blue-veined cheese
3 tablespoons crème fraîche

Steps:

  • Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
  • Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
  • Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH AND BACON TARTINE



Spinach and Bacon Tartine image

In Paris's small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven. At lunchtime a hot open-faced tartine - bubbling with fragrant cheese - is a popular menu choice. Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine has a light smear of Dijon mustard, wilted spinach, bacon lardons and the bold-flavored cheese called Raclette, which melts in a spectacular way. If you can't get Raclette, substitute Gruyère or Emmenthaler. Accompanied by a green salad, it makes a quick light meal, or you may cut the tartine into small wedges to serve with drinks.

Provided by David Tanis

Categories     dinner, lunch, quick, sandwiches, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 teaspoons extra-virgin olive oil
6 ounces spinach or chard, washed
Salt and pepper
3 ounces thick-cut bacon, cut crosswise into 1/4-inch lardons
4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
Dijon mustard
4 ounces Raclette or Gruyère cheese

Steps:

  • Put oil in a skillet over medium-high heat. Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted. Drain, cool and squeeze out excess water.
  • Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.
  • Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush lightly with mustard. Divide greens among the four toasts and spread out to cover. Tuck the bacon here and there.
  • Top each toast with slices of Raclette or Gruyère (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.

SPINACH AND BACON TART RECIPE



Spinach and bacon tart recipe image

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

260g plain flour
½ tsp salt
1tsp baking powder
170g unsalted butter, chilled, cut into 12 pieces
2 medium eggs

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 & ROQUEFORT SALAD



Spinach & Roquefort Salad image

This french inspired salad utilizes blue cheese, thinly sliced apples, and sunflower seeds to perk up a traditional spinach salad. Artisanal cheese works best here as well as a tart apple. Recipe from Vegetarian Times.

Provided by Susie D

Categories     Spinach

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 tablespoons olive oil
2 tablespoons water
1 shallot, minced (about 3 TBSP)
1/4 cup sunflower seeds, hulled
1 (6 ounce) bag Baby Spinach
1 large apple, very thinly sliced
1/2 cup Roquefort cheese

Steps:

  • Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
  • Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
  • Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
  • Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.

Nutrition Facts : Calories 203.8, Fat 15.1, SaturatedFat 1.8, Sodium 369.9, Carbohydrate 16.6, Fiber 3.2, Sugar 10.6, Protein 3.5

SWISS-BACON SPINACH TARTLETS



Swiss-Bacon Spinach Tartlets image

I developed this recipe as a way to entice my husband to eat spinach. When I first made the tarts for Christmas, they disappeared within minutes. Guests were surprised when I told them the key ingredient!-Kimberly Carr, Akron, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 15 appetizers.

Number Of Ingredients 11

1/2 pound sliced bacon, diced
2/3 cup chopped sweet onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Liquid Smoke, optional
1 package (1.9 ounces) frozen miniature phyllo tart shells
2/3 cup shredded Swiss cheese

Steps:

  • In large skillet over medium heat, cook bacon until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion and garlic in drippings until tender. , Reduce heat to medium. Stir in the spinach, sugar, Worcestershire sauce, salt, pepper and Liquid Smoke if desired; heat through. Stir in the bacon., In each tart shell, layer 1 teaspoon of Swiss cheese, 1 tablespoon of spinach mixture and another teaspoon of cheese. Place on an ungreased baking sheet. , Bake at 350° for 12-15 minutes or until cheese is melted. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 91 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 199mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

SPINACH AND ROQUEFORT SALAD



Spinach and Roquefort Salad image

I sometimes use melon instead of the pear in this salad, use what you like most or is in your fridge. Another thing I like to do is add crispy fried bacon bits just before serving.

Provided by PetsRus

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 ounces baby spinach leaves
2 ounces walnuts, roughly chopped
1 -2 ripe juicy pear, peeled and cubed
3 ounces Roquefort cheese, add more or less to suit your own taste
5 fluid ounces single cream
1 tablespoon chopped chives
salt and pepper

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.

Nutrition Facts : Calories 291.2, Fat 23.3, SaturatedFat 9.5, Cholesterol 43.9, Sodium 446.1, Carbohydrate 14.7, Fiber 4, Sugar 6.3, Protein 9.6

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