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Savory Spinach Tart (Tarte Aux Epinards)

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Level: Intermediate

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Description

My take on a traditional French bistro-style tart that is served cold, often as a appetizer, or paired with a tossed salad to make it a meal. The flaky base is in perfect harmony with the thin, savory, and slightly salty filling.

Ingredients

  • FOR THE CRUST:
  • 1/2 Recipe No Excuses Pie Dough (Full Recipe Follows--save The Other Half For Another Use) Or Use Your Favorite Crust Recipe (you'll Need Enough To Line A 10-inch Tart Pan)
  • ¾ cups Unsalted Butter
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Salt
  • 4 Tablespoons Iced Water
  • FOR THE FILLING:
  • 8 ounces, weight Frozen Chopped Spinach, Thawed And Well-drained
  • 3 whole Large Eggs
  • 1 cup Freshly Grated Asiago Cheese
  • 1 teaspoon Freshly Grated Lemon Zest
  • 1 pinch Kosher Salt, Or To Taste
  • 1 pinch Freshly Cracked Pepper Or To Taste

Preparation

Special equipment: You’ll need a 10-inch tart pan with a removable bottom.

For the pie crust:
1. Cut butter into ½ inch cubes and freeze for at least one hour.
2. Place the flour and salt into the bowl of a food processor. Pulse 2-3 times (1 second pulses) to mix.
3. Add the frozen butter cubes to the food processor bowl, and toss with a fork to coat. Continue pulsing to work the butter into the flour mixture, until the butter is the size of small peas. (This wil take about 8-12 pulses, depending on the size of the motor on the food processor.)
4. While the food processor is running on high, slowly add the iced water through the feed tube, one tablespoon at a time, until the dough comes together and a stiff dough forms. (This process usually takes 15-20 seconds total in my ‘80’s era food processor.)
5. Dump the dough onto a clean, floured surface. Divide dough in half. Lightly shape each half into a ball, and then pat the ball into a ½ inch tall disk. Wrap the disks snugly in plastic wrap. Refrigerate dough for 30 minutes before rolling out. Or you can keep the dough disks tightly wrapped in plastic wrap until frozen and then place them in a freezer bag for long-term storage. Dough can be frozen for up to a month. Just let dough thaw overnight on the refrigerator before rolling out.

NOTE: This will make enough pie dough for TWO tarts. Use one disk for this recipe, and freeze the other disk for another use or make your favorite pie recipe.

For the tart:
1. Preheat the oven to 400 F.
2. To prep the tart pan: Remove the bottom of the tart pan, and trace the shape onto a piece of parchment paper with a pencil. Cut out the parchment circle. Reassemble the tart pan. Spray the bottom of the pan with non-stick baking spray and line it with the parchment circle. Spray the parchment as well.
3. Roll out 1 disk of the above “No Excuses Pie Dough” on a floured surface (the size should be large enough to cover the bottom and sides of your prepared pan). Line the prepared 10-inch tart pan with the crust. Trim off any overhang of dough.
4. Dock the pastry by pricking the bottom of the crust repeatedly. Place the pastry lined tart pan in the refrigerator while preparing the filling.
5. Drain the thawed spinach in a colander, and then use clean hands to squeeze out any excess water.
6. In a medium sized bowl bowl, whisk eggs until light and fluffy. Whisk the cheese into the eggs.
7. Stir the spinach and the lemon zest into the egg mixture until combined. Season with kosher salt and pepper, to taste. (I usually start with ¼ to ½ teaspoon salt and ¼ teaspoon pepper.)
8. Spoon the filling into the tart pastry, leveling the top with the spoon.
9. Bake the tart in the preheated oven for 40 minutes, or until filling is firm.
10. Cool the tart in the pan set on a wire rack.
11. Serve at room temperature.
12. Store leftover tart tightly wrapped in the refrigerator.

Notes: This recipe is for a French style spinach tart. The filling is thin and compact, not thick and fluffy like a quiche. The tart should be served at room temperature. It can be eaten alone, with a side of bacon for breakfast, as a snack, or as a side dish with roasted or grilled meats.

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