SPINACH TART
Form this tart freehand on a baking sheet for a casual, country-style look; for a chic, uptown spin, use a tart pan.
Ingredients
- 1 recipe Pastry for Double Crust Pie or one 11-oz. pkg. piecrust mix (for 2 crusts) or 1 package refrigerated pie crusts
- 2 Tbsp. snipped fresh herb or 2 tsp. dried herb such as tarragon, thyme, basil, oregano, or marjoram
- 10 oz. torn fresh spinach
- 1 8- oz. pkg. reduced-fat cream cheese Neufchâtel, softened
- ¼ cup light dairy sour cream
- 2 to 4 cloves garlic minced
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ cup chopped water chestnuts
- 1 beaten egg
- 1 Tbsp. water
- Fresh French wild asparagus or fresh dillweed optionaly
Instructions
- Prepare pastry or piecrust mix according to recipe or package directions, except add 1 tablespoon fresh herb or 1 teaspoon dried herb to dry ingredients. Divide pastry in half. Form each half into a ball.
- For filling, add spinach to 1 inch of boiling water in a large saucepan; cover and steam for 2 to 4 minutes or just till limp. Drain thoroughly, squeezing out excess water.
- In a medium mixing bowl stir together cream cheese, sour cream, garlic, salt, pepper, and remaining 1 tablespoon fresh herb or 1 teaspoon dried herb. Stir in the spinach and water chestnuts.
- For a free-form shape: On a lightly floured surface, flatten each ball of dough with hands. Roll dough from center to edges, forming a circle about 10 inches in diameter. Trim each to a 9½-inch circle, reserving trimmings for pastry cutouts.
- Transfer one pastry round to a baking sheet; spread spinach filling onto pastry to within ½ inch of
- edge. Moisten edge with water. Top with remaining pastry round; seal and flute edges. Use the back of a knife to make scallops around the edge (see photo, below). Cut slits in top to allow steam to escape. If desired, top with pastry cutouts. To attach, combine beaten egg with water and brush atop crust. Place cutouts atop brushed surface.
- To prepare in a tart pan: On a lightly floured surface, flatten each ball of dough with hands. Roll dough from center to edges, forming 2 circles about 12 inches in diameter. Transfer 1 circle to an 11-inch tart pan with a removable bottom; spread with spinach filling. Moisten edge with water. Place remaining pastry circle atop filling. Trim edges, reserving trimmings for pastry cutouts. Seal and flute edges. Cut slits in top to allow steam to escape. If desired, top with pastry cutouts. To attach, combine beaten egg with water and brush atop crust. Place cutouts atop brushed surface. Brush any remaining egg mixture onto pastry.
- Bake in a 425° oven for 20 to 25 minutes or till golden.
- Serve warm or cover and chill overnight. Garnish with fresh French wild asparagus or fresh dillweed, if desired. To serve, cut tart in narrow wedges.
Notes
Make-ahead directions:
To reheat chilled tart, cover loosely with foil.
Heat in a 350° oven about 20 minutes or till warm.
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