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 baking 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.

Comments

Vegetable Quinoa Bake

Vegetable Quinoa Bake The Global Vegetarian 1 T canola oil 1 yellow onion, chopped 8-10 button mushrooms, sliced 1 green bell pepper (or red), seeded and diced 1 jalapeno , seeded and minced 1 zucchini, diced 2 cloves garlic, minced 3 c water 1 1/2 c quinoa, rinsed and drained 2 c butternut squash, peeled and diced 1 c carrot, peeled and diced 1 c kale, spinch or escarole, chopped 1 1/2 T parsley, dried 1/2 tsp salt 1/2 tsp pepper Preheat oven to 400. In large saucepan, heat oil. Add onion, mushroom, pepper, jalapeno zucchini and garlic and saute 5-7 minutes. Stir in water, quinoa, squash, carrots, kale and seasonings and bring to a boil. Transfer mixture to a 9x13" casserole dish and cover. Bake 30-40 minutes, until all liquid is absorbed. Remove from oven. Fluff with fork. Let stand 5 minutes before serving. Summary thoughts: I found this dish to be overall a bit bland at first. In the future, I m...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Donut Army

Search This Blog