Friday, June 26, 2020

Savor Summer with a Savory Summer Tart!

Continuing my month of recipes that utilize the best the season has to offer, I must include this fabulous recipe for "Wild Onion and Spinach Tart!" I don't know if the title of this recipe gives it justice? Perhaps I should call it "Kick-Ass Summer Tart," because that's what it is! This recipe, that I was fortunate enough to run across, is from Amy Crowell of Edible Austin, and includes a fantastic "no-roll" pastry crust enhanced with Parmigiano-Reggiano and freshly ground black pepper, a base of salsa- or jalapeno-flavored cream cheese, sauteed wild onions (I used leeks) and spinach, mozzarella cheese (I used Monterrey Jack), all crowned with home-grown or farm-fresh local tomatoes! The filling is light and luscious and packed with a wonderful melange of flavors! This is perfect for a light al fresco summer supper, along with a green salad, glass of wine, candles, and the wind gently blowing by! You'll LOVE it!

Wild Onion and Spinach Tart (aka., Kick-Ass Summer Tart)

Serves 4-6

For the crust
1 1/4 cups all-purpose flour
3 tablespoons finely grated Parmigiano-Reggiano
1/4 teaspoon Kosher salt
1/4 teaspoons freshly ground black pepper
1/2 cup (1 stick) cold unsalted butter, cubed
2-4 tablespoons ice water

For the filling
2 tablespoons extra virgin olive oil
1/2 cup wild onions (bulbs and/or leaves), finely chopped, or 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise (To clean leeks, see Techniques.)
1 teaspoon Kosher salt
2 cups firmly packed spinach or other tender greens
4 large eggs
1/2 cup half-and-half or whole milk (I used heavy cream, because I had some!)
1/3 cup jalapeno- or salsa-flavored cream cheese, at room temperature (I mixed 3 spoonfuls of my favorite salsa to 1/3 cup plain cream cheese.)
1/2 cup shredded mozzarella (I used Monterrey Jack because that seems more appropriate for this recipe.)
1/4 cup finely crumbled feta, optional (I didn't use.)
4 small tomatoes, thinly sliced (I used 2 home-grown tomatoes.)

For the crust
In the work bowl of a food processor, add the flour, Parmigiano, salt, and pepper. Pulse to combine. Add in the butter using a few short pulses until the mixture contains pea-sized lumps. Add 2 tablespoons of the ice water and pulse, adding more water gradually by tablespoons, if needed, just until the dough is moist enough to clump together in a ball.

Hand press the dough gently and evenly into the bottom and up the sides of a 10"-diameter tart pan. (I used a 9 1/2" tart pan and it was fine, no overflow of filling!) Refrigerate until ready to use.

For the filling
In a medium skillet, heat the oil over medium heat. Add the onions and 1/2 teaspoon of the salt and cook, stirring occasionally, until the onions begin to turn golden, 2-3 minutes. Add the spinach and cook, stirring frequently, just until wilted, about 2 minutes. Into a fine-mesh sieve or strainer set over a medium bowl, transfer the mixture and, using a wooden spoon, gently squeeze out most of the excess moisture; set aside.

*To make ahead of time, stop here until ready to proceed.*

Preheat oven to 350 degrees. In a medium bowl, whisk together the eggs, half-and-half, and the remaining 1/2 teaspoon of salt; set aside.

To assemble the tart
Remove the tart pastry from the refrigerator. Spread the cream cheese evenly over the bottom of the tart shell.

Sprinkle the mozzarella and the feta, if using, evenly on top.

Spread the onion/spinach mixture evenly over the cheese.

Pour the egg mixture evenly over the spinach mixture. Arrange the sliced tomatoes on top.

Bake the tart until the center is puffed up and lightly browned and no longer wet to the touch, 35-45 minutes. Allow the tart to rest for 20 minutes before serving. Serve warm or at room temperature.

1 comment:

  1. Simple and yummy. This is my favorite food site. Recipes always turn out great.