Spinach Tart With Olive Oil Cracker Crust Recipe 465

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SPINACH TART WITH OLIVE-OIL CRACKER CRUST



Spinach Tart with Olive-Oil Cracker Crust image

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

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon coarse salt
2 tablespoons sesame seeds
1/3 cup extra-virgin olive oil
1/3 cup water
1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups)
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped (about 1/2 cup)
1 clove garlic, minced
1/4 teaspoon red-pepper flakes, plus more for serving
2 ounces feta cheese, crumbled (about 1/3 cup)
2 large eggs, lightly beaten
1/2 teaspoon coarse salt
1/2 teaspoon sesame seeds

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.

SPINACH TART WITH OLIVE-OIL CRACKER CRUST RECIPE - (4.6/5)



Spinach Tart with Olive-Oil Cracker Crust Recipe - (4.6/5) image

Provided by á-8183

Number Of Ingredients 17

Crust:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 tsp. coarse salt
2 Tbs. sesame seeds
1/2 cup extra-virgin olive oil
1/2 cup water
Filling:
1 1/2 lbs. spinach, stems trimmed, rinsed well (about 14 packed cups)
1 Tbs. extra-virgin olive oil
1 large shallot, finely chopped (about 1/2 cup)
1 clove garlic, minced
1/4 tsp. red-pepper flakes, plus more for serving
2 oz. feta cheese, crumbled (about 1/2 cup) or goat cheese??
2 large eggs, lightly beaten
1/2 tsp. coarse salt
1/2 tsp. sesame seeds

Steps:

  • 1. Crust: Preheat oven to 425. 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. 2. Filling: Reduce oven temperature to 350. 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. 3. 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. Serves 4 to 6

SPINACH AND ONION TART



Spinach and Onion Tart image

This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 yeasted olive oil pastry (1/2 recipe)
1 1/2 pounds fresh spinach, stemmed and washed in 2 changes of water, or 3/4 pound baby spinach, rinsed
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme
4 eggs
3/4 cup low-fat milk
2 ounces Gruyere cheese, grated (1/2 cup)
1 ounce freshly grated Parmesan (1/4 cup)

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.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams

CRUSTLESS MUSHROOM SPINACH TART



Crustless Mushroom Spinach Tart image

"No coaxing is necessary to get my husband to eat his spinach when I stir it into this tempting tart," says Mary Lopez of Willow Creek, California. "With no crust, this cheesy veggie dish is so easy to prepare. The aroma alone will be enough to bring your family to the table.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons seasoned bread crumbs
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup 2% milk
1 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
1/3 cup grated Parmesan cheese

Steps:

  • Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside., In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach., In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. , Pour into prepared pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 218 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 459mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

MUSHROOM AND SPINACH TART WITH CRACKER CRUST



Mushroom and Spinach Tart with Cracker Crust image

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

½ cup whole wheat flour
½ cup all-purpose flour
1 tablespoon ground flax seeds
½ tablespoon poppy seeds
1 teaspoon salt
1 tablespoon olive oil
⅓ cup water, or as needed
½ bunch fresh spinach
1 tablespoon olive oil
1 cup chopped onion
1 (9 ounce) package mushrooms, sliced
¾ cup sour cream
⅓ cup crumbled feta cheese
1 egg
½ tablespoon dried marjoram
½ teaspoon salt
ground black pepper to taste

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

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