Time 1h30m Yield 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling. Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat. Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Yield Makes two 7-by-11-inch tarts Number Of Ingredients 9 Steps:
In a heavy, deep saucepan, melt butter over medium-low heat. Add onions. Cook, stirring frequently, until onions are soft and translucent, about 15 minutes. Remove and discard the tough center ribs from the sorrel leaves. Bring a large stockpot of water to a boil, and add 2 teaspoons salt. Add sorrel, and cook just until the leaves wilt, 1 to 2 minutes. Drain sorrel in a colander, let cool, and squeeze out any excess liquid. Add sorrel, the remaining teaspoon salt, and the pepper to the onions; cook over low heat until mixture breaks down and is almost soupy, about 20 minutes. Remove from heat, and let cool. Preheat oven to 400 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll one sheet of puff pastry into a 7-by-11-inch rectangle, about 1/8 inch thick. Transfer the dough to one of the parchment-lined baking sheets, and chill in refrigerator 30 minutes. Repeat process with the second sheet of puff pastry. Remove both sheets of puff pastry from the refrigerator. Using a sharp knife, score a 1/2-inch border around perimeter of each sheet, creating a picture-frame look. Using a fork, prick the entire surface within the scored edges on each sheet. Make an egg glaze: In a small bowl, combine 1 egg yolk and 2 tablespoons heavy cream; carefully brush egg glaze onto the borders. Transfer both sheets of dough to oven, and bake until pastry has puffed up and is golden brown, about 15 minutes. Remove pastry from oven, and transfer to a wire rack to cool. Add the remaining egg yolk and remaining 2 tablespoons cream to the sorrel mixture, and stir to combine. Divide the filling in two, and spread one half over each puff pastry. Return the tarts to the oven, and bake until the filling is hot throughout, about 20 minutes. Remove the tarts from the oven, and transfer to a wire rack to cool, about 10 minutes. Cut tarts into 2-inch squares, and serve warm.
Number Of Ingredients 9 Steps:
In a heavy, deep saucepan, melt butter over medium-low heat. Add onions. Cook, stirring frequently, until onions are soft and translucent, about 15 minutes. Remove and discard the tough center ribs from the sorrel leaves. Bring a large stockpot of water to a boil, and add 2 teaspoons salt. Add sorrel, and cook just until the leaves wilt, 1 to 2 minutes. Drain sorrel in a colander, let cool, and squeeze out any excess liquid. Add sorrel, the remaining teaspoon salt, and the pepper to the onions; cook over low heat until mixture breaks down and is almost soupy, about 20 minutes. Remove from heat, and let cool. Preheat oven to 400 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll one sheet of puff pastry into a 7-by-11-inch rectangle, about 1/8 inch thick. Transfer the dough to one of the parchment-lined baking sheets, and chill in refrigerator 30 minutes. Repeat process with the second sheet of puff pastry. Remove both sheets of puff pastry from the refrigerator. Using a sharp knife, score a 1/2-inch border around perimeter of each sheet, creating a picture-frame look. Using a fork, prick the entire surface within the scored edges on each sheet. Make an egg glaze: In a small bowl, combine 1 egg yolk and 2 tablespoons heavy cream; carefully brush egg glaze onto the borders. Transfer both sheets of dough to oven, and bake until pastry has puffed up and is golden brown, about 15 minutes. Remove pastry from oven, and transfer to a wire rack to cool. Add the remaining egg yolk and remaining 2 tablespoons cream to the sorrel mixture, and stir to combine. Divide the filling in two, and spread one half over each puff pastry. Return the tarts to the oven, and bake until the filling is hot throughout, about 20 minutes. Remove the tarts from the oven, and transfer to a wire rack to cool, about 10 minutes. Cut tarts into 2-inch squares, and serve warm.
Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400. Place lined tart pan in oven, bake for 10-15 minutes. Gently cook spinach with half the butter, until wilted. Drain and chop finely. Heat rest of butter and cook onions until soft. Spread spinach and onion over bottom of pie crust. In processor or blender blend eggs, yolks, cream, mustard and seasonings. Stir in cheese then pour over spinach and onion and return to oven for 20-25 minutes, until top is golden. Turn off heat and leave in oven for 5 miutes (may leave oven door ajar to prevent over browning). Serve.
More about “spinach and onion tart recipes”
Time 45m Number Of Ingredients 10 Steps:
Preheat oven to 375°F. Fit crust into 9-inch tart pan. Refrigerate while assembling filling. Heat large skillet over medium heat. Add bacon, cook, stirring occasionally for 8 min. Add spinach, cook until wilted, 1 min. Use a slotted spoon to remove bacon mix to paper plate lined with paper towels. Return skillet to medium heat, add onions, 1/4 tsp. salt and thyme. Cover and cook 25 min or until browned. Remove from heat, allow to cool. In bowl, whisk together eggs, half-and-half, remaining salt. Stir bacon mix and onions into eggs. Stir to combine. Pour egg mix into crust. Bake at 375°F for 15 min. Reduce heat to 325°F and bake for 20 min. Heat broiler, sprinkle tart with gruyere cheese and broil 1-2 min.
