Spinach Tart With Olive Oil Crust Recipes

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SPINACH TART WITH OLIVE-OIL CRACKER CRUST



Spinach Tart with Olive-Oil Cracker Crust image

Provided by By Martha Stewart

Time 2h30m

Number Of Ingredients 17

CRUST
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
FILLING
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:

  • 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.
  • 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 TART WITH OLIVE OIL CRUST



SPINACH TART WITH OLIVE OIL CRUST image

Categories     Vegetable

Yield 6

Number Of Ingredients 17

CRUST
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
FILLING
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



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 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

TORTA RUSTICA WITH RICOTTA AND SPINACH



Torta Rustica With Ricotta and Spinach image

Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
1/4 teaspoon fine sea or table salt
3/4 cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
1/2 cup/4 ounces ham, diced (optional)
1/2 cup chopped parsley
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus more as needed
1/8 teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)

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.

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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SPINACH PIE W/ LOW CARB PIE CRUST - DIABETESMEALPLANS.COM
Turn the oven up to 390°F/ 200°Ç. Place the spinach, tomatoes, salt, pepper, and spring onion into a large fry pan or wok and cook for 7 minutes, stirring occasionally. Place in a large bowl, add the egg, cottage cheese and cheese and mix it all together. Pour onto the pie crust and spread it out evenly to fill the crust.
From diabetesmealplans.com


SPINACH TART WITH SESAME OAT CRUST – ANJA'S FOOD 4 THOUGHT
2010-06-01 Preheat the oven to 175C. Tart Crust Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade.
From anjaschwerin.com


SPINACH WITH OLIVE OIL AND LEMON RECIPE - FOOD NEWS
Garlic Sauteed Spinach Recipe. Heat the olive oil over medium high heat in a large skillet. Add the whole garlic cloves for 1 to 2 minutes, stirring occasionally, until lightly browned. Then carefully add the spinach leaves and immediately cover the pan (any water on the spinach may cause the oil to spit momentarily).
From foodnewsnews.cc


SPINACH TART WITH OLIVE-OIL CRACKER CRUST. LOVELY SONG FROM …
2013-08-08 Spinach Tart With Olive-Oil Cracker Crust . Ingredients for the crust: 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. Ingredients for filling: 1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups) 1 tablespoon extra-virgin ...
From isinginthekitchen.com


SPINACH PIE — KOSHER RECIPES — RONNIE FEIN
2017-04-03 Mix well and place in a baking dish. Soak the matzo in cold water to cover for 1-2 minutes or until softened but not mushy. Shake off excess water. Place the matzo on top of the spinach mixture. Beat the remaining egg and brush over the top of the matzot. Bake for about 20 minutes or until golden brown.
From ronniefein.com


SAVORY TARTS RECIPE: MUSHROOM AND SPINACH TART WITH CRACKER …
2019-04-04 I enjoy flaky pie crust but sometimes I need a little change. The crust is made of whole wheat flour, ... - Get more ideas of savory tarts recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,946 recipes. BBQ & Grilling . 20 recipes. Bread. 3,006 recipes. Breakfast and Brunch. 3,262 recipes. Desserts ...
From redcipes.com


SPINACH TART WITH OLIVE-OIL CRACKER CRUST | RECIPE | SPINACH TART ...
Jan 21, 2014 - 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. You'll want it in your repertoire year-round.
From pinterest.com.au


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