Wednesday, April 23, 2014

Rustic Spinach Tart

 

Rustic Spinach Tart
Real Simple, October 2004

1 T olive oil
2 cloves garlic, minced
1 10-oz package frozen spinach, thawed, chopped, drained, and squeeze of extra moisture (I used fresh spinach that was steamed and squeezed)
1 tsp coarse salt
1 tsp pepper
2 ready-made pie crusts
1 c cottage cheese
10-12 button mushrooms, thinly sliced
1 12-oz jar roasted red pepper, drained and chopped
1 T thyme, fresh (or 1 tsp dried)
1/4 c Parmesan cheese, grated
1 egg, lightly beaten



Preheat oven to 400. Place the olive oil in a medium skillet and place over medium heat. Add garlic. Cook and stir 1 minute. Add spinach and saute 2 minutes. Remove from heat, and season with salt and pepper. Set aside.

Coat a large b aking sheet with Pam. Unfold 1 piecrust onto the baking sheet. Spoon spinach mixture evenly over crust, leaving 1 " border around the edge. Layer the cottage cheese, mushrooms, and peppers over the spinach. Sprinkle with thyme and Parmesan.

Brush half the egg around the crust's 1" border. Place the second crust on top and crimp the edges to seal. Brush evenly with the remaining egg.

Cut slits in the top crust to allow steam to escape. Bake 35 minutes, or until golden. Cool on a rack 5 minutes before serving. Serve warm or at room temperature.


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