Spinach and Tomato Tart
Spinach and Tomato Tart
Tart Shell
2 oz. Fresh Spinach
5 T. Shortening
2 T. Extra Virgin Olive Oil
1 T. White Balsamic Vinegar
1/3 c. Parmesan Cheese
1 c. All Purpose Flour
1/2 tsp. Salt
5 T. Ice Water
In food processor combine spinach, shortening, parmesan cheese, flour, and salt. Blend until spinach has been chopped finely and pea size pieces have formed. Add Vinegar, olive oil, and water blend until dough ball forms. Remove rap in plastic wrap and refrigerate 15-20 min. Divide dough into 2 oz. portions roll out and press into spring form pan. Split filling evenly between the two. Top with sliced tomatoes. Sprinkle on top fleur de sal, fresh crack black pepper, and parmesan cheese, and drizzle with olive oil.
Bake at 400 degree F for 20-30 until slightly golden brown.
Filling
4 oz. Cream Cheese (softened)
4 oz. Shredded Mozzarella Cheese
1 Egg
1 1/2 tsp. Chopped Garlic
1 tsp. Italian Seasoning
Topping
3-4 Compari Tomatoes (sliced)
Fresh Ground Black Pepper
Grated Parmesan Cheese
Fleur de Sal
Extra Virgin Olive Oil
Utensils
Food processor
2 small spring form pans (non-stick)
cutting board
Paring knife
measuring spoons
dry measuring cups
fork
spoon
rubber spatula
small saute or sauce pan (to make the white balsamic vinegar reduction)
Scale
sheet pan
stand mixer with whip attachment or
Mixing bowl with hand blender
In : Recipe