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


In mixing bowl add cream cheese, and egg, mix with whip attachment until smooth, add in mozzarella garlic, and Italian seasoning, mix until all is well incorporated.


 



 


Topping


3-4 Compari Tomatoes (sliced)

Fresh Ground Black Pepper

Grated Parmesan Cheese

Fleur de Sal

Extra Virgin Olive Oil




 
Garnish 

1/4 c. White Balsamic Vinegar (in small sauce pan reduce by 2/3)

Reduce vinegar by 2/3 over medium high heat. Until it becomes tacky. Must use rigt away before it cools.


 

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