Spinach Tart With Olive-Oil Cracker Crust. Lovely Song From Prattle On, Rick.

Spinach Tart With Olive-Oil Cracker Crust

I almost bought this when I saw it in a shop in Florence.

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Good thing I didn’t buy one, because my son might have used it on me when I served this Spinach Tart for his birthday dinner this past Sunday. Whereas this is one fantastic tart, it is not the stuff that most 14 year olds dream of. (He got his requested Beef/Broccoli/Cashew Stir Fry last night.)

But, back to the tart. I was intrigued by the Olive Oil Cracker Crust and I love the combination of spinach and feta, so it seemed well worth a try.

Turned out to be a very delicious tart. The abundant spinach was so fresh tasting and was terrific against the crunch of the salty, olive oil flavored crust.

I was a bit worried about the texture of the crust after I finished kneading it. I also had to press it into the pan because it was too oily to really lift up. It baked up fine, though, and was not oily at all. Use a good olive oil, because its flavor really shines through.

Spinach Tart With Olive-Oil Cracker Crust
Spinach Tart With Olive-Oil Cracker Crust

Ingredients for the crust:

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon coarse salt
2 tablespoons sesame seeds
1/3 cup extra-virgin olive oil
1/3 cup water

Ingredients for filling:

1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups)
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped (about 1/2 cup)
1 clove garlic, minced
1/4 teaspoon red-pepper flakes, plus more for serving
2 ounces feta cheese, crumbled (about 1/3 cup)
2 large eggs, lightly beaten
1/2 teaspoon coarse salt
1/2 teaspoon sesame seeds

Directions:

1. Preheat oven to 425ā„‰.

2. Place the flours, salt, and sesame seeds in the bowl of a food processor, and pulse to combine. Add the oil and water then process until the mixture resembles coarse crumbs. Remove from processor and knead until a ball forms. Roll out dough into a 12 inch round and fit into a 9 inch tart pan with removable bottom.

3. Prick piecrust all over with a fork and bake until golden brown and crisp, about 35 minutes. Let cool on a wire rack.

4. For filling: Reduce oven temperature to 350ā„‰. Place spinach in a large pot (if spinach is dry, add 1/4 cup water) and cover. Cook over medium heat, stirring occasionally, until just wilted, about 6 minutes. Transfer to a colander to drain. When cool enough to handle, wrap in a kitchen towel and squeeze to remove excess water. Coarsely chop and transfer to a bowl. Wipe pot dry and heat oil over medium heat. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Transfer to bowl with spinach. Add feta, eggs, and salt; stir until combined.

5. Pour filling into crust and sprinkle with sesame seeds. Bake tart until just set, 30 to 35 minutes. Let cool slightly, about 10 minutes. Serve warm or at room temperature with red-pepper flakes.

Serves 6

Recipe from Martha Stewart Living Magazine
Spinach Tart With Olive-Oil Cracker Crust
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Spinach Tart With Olive-Oil Cracker Crust
Spinach Tart With Olive-Oil Cracker Crust

As happens often with me, I am surfing through the nets looking for new music and it is a band/singer’s name that catches my attention first.

Luckily, Prattle On, Rick has a bunch of tunes as good as his name.

Being a sucker for romantic songs, I’m really enjoying ‘If You Would Love Me, Too.’

Check out Prattle On, Rick on his Website and on Bandcamp, where you can buy his music. He also has a sampler EP on Noisetrade that you can name your price for.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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