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Spinach and Cheese Tart

flapper
No, no content beyond a REALLY SUPER YUMMY recipe. This rocks. Don't mess with the seasoning, it makes the whole thing just... work.


Spinach and Cheese Tart
(my remarks in parentheses)

Ingredients
1 cup ricotta cheese
1/2 cup feta cheese, chopped (small)
1 1/4 cups dry breadcrumbs (actually, gently toasting three slices of wholemeal bread and buzzing them in a food processor until they're not-very-fine crumbs worked out much better in terms of texture, as I found out when I was out of breadcrumbs)
220g spinach leaves, blanched, chopped and drained.
leaves from 2 or 3 stalks of thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp.freshly grated nutmeg (I use pre-grated. still tastes good)
1 1/2 sheets ready-made puff pastry
1/2 cup grated swiss cheese
2 firm ripe tomatoes, sliced
1/2 tsp. sugar

1. Preheat the oven to 230C (450F).
2. Combine the ricotta, feta, breadcrumbs, spinach, thyme, salt, pepper and nutmeg in a bowl. Mix well.
3. Line the base and sides of a 20cm tart tin (I use a spring form pan, seems to work well) with the puff pastry, and prick the base with a fork.
4. Spoon the mixture into the pastry case, spreading the mixture evenly over the base.
5. Sprinkle with the grated Swiss cheese and cover with a single later of tomato slices. Sprinkle the tomato with the sugar.
6. Bake in the preheated oven for about 25 minutes, or until the cheese is browned and bubbling and the pastry is golden.

Serve hot or at room temperature.

It is not a particularly fragile dish, it would be great to take on a picnic. By the same token, it is unbelievably tasty and pretty enough to serve to dinner guests. Go forth and wallow.

Comments

( 1 comment — Leave a comment )
nessbrain
Jun. 18th, 2009 01:24 am (UTC)
Nom! I may have to try this one, thanks :-)
( 1 comment — Leave a comment )

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