Savory Spinach Tart
This easy Tart really speaks Spinach. I love the fact that you make the crust on the spot, no rolling or pre-baking involved, just push the dough into the mold, add the fillin, and bake.
Pre- heat oven to 375
For the pastry
1 cup all purpose flour
1/4 teaspoon salt
1/4 cup vegetable oil -for a nice nutty flavor, use olive oil-or rice bran oil for a nice mild flavor
4 Tablespoons water
1/4 cup grated Parmesan or Cotija cheese for sprinkling on prepared crust.
For the filling:
1 pound fresh spinach, washed, stems removed, and chopped or, 10 ounce package frozen chopped spinach
2 ounces Chèvre Cheese, or Cream Cheese (room temperature)
4 large eggs
1 Tablespoon milk or water
1/4 teaspoon salt and a few grinds pepper
a pinch of nutmeg
1. Put flour salt and oil in mini food processor, and whiz until blended. Add water 1 tablespoon at a time, just until a loose dough is formed. Set aside to rest.
2. Place spinach in a large shallow skillet, and cook just until wilted, and the water water is out. In a separate bowl, scramble the eggs with the milk or water, and seasonings. Add the cheese and spinach, and stir gently to combine.
3. Butter a removable bottom tart baking pan, and pour in dough. Push dough around surface, and up the sides to 1/4 inch high. Sprinkle grated cheese on surface of crust.
4. Pour spinach mixture on top of cheese, place tart pan on cookie sheet, and bake 20 minutes, until set.