Spinach Tart
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.3
- Total Fat: 9.0 g
- Cholesterol: 73.4 mg
- Sodium: 340.3 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 4.9 g
- Protein: 8.9 g
View full nutritional breakdown of Spinach Tart calories by ingredient
Introduction
The spinanch filling for this tart can also be prepared and baked without the crust, saving you a lot of preparation (cooling and baking) time and some calories as well. Just ignore the first five ingredients and start at the *To make the spinach filling* paragraph.Adapted from a recipe in "200 Veggie Feasts", Louise Pickford
Nutritional information given for recipe using Light Flora margarine The spinanch filling for this tart can also be prepared and baked without the crust, saving you a lot of preparation (cooling and baking) time and some calories as well. Just ignore the first five ingredients and start at the *To make the spinach filling* paragraph.
Adapted from a recipe in "200 Veggie Feasts", Louise Pickford
Nutritional information given for recipe using Light Flora margarine
Number of Servings: 8
Ingredients
-
125 g Light Flora or Butter
200 grams Flour, whole grain
1 large Egg Yolk
2 tbsp Cold Water
0.5 tsp Salt
0.5 medium size Onion, sliced
1 clove Garlic, thinly sliced
0.5 cup Cherry Tomatoes, halved
400 grams Spinach, frozen (thawed and drained)
1 cup Mushrooms, fresh, sliced
1 1tsp Olive Oil
100 grams Cottage Cheese, 2% Milkfat
2 medium Egg, fresh
0.25 cup Skim Milk, optional
Directions
First, make the pastry:
Sift the flour and salt into a bowl. Add the butter and rub in with the fingertips until misture resembles fine breadcrumbs. Add the egg yolk and measurement water and bring the mixture together. Wrap in cling film and chill for thirty minutes.
Roll the pastry out on a lightly floured work surface. Use to line a 25 cm (10 inch) fluted flan tin. Prick the base with a fork and chill for thirty minutes. Line the pastry with nonstick baking paper and baking beans and bake in a preheated oven, 200 deg C (400 deg F), Gas Mark 6, for 15 minutes. Remove the paper and beans and bake for a further 15 minutes. Leave to cool.
* To make the spinach filling:
Meanwhile, heat the olive oil and add the onion, garlic, and halved tomatoes. Saute the vegetables for about 5 minutes then add the drained spinach and salt. Cook for a further 5 - 10 minutes stirring frequently. Leave to cool.
In a small bowl, beat together the cottage cheese and egg. Add any desired seasoning (I use Mrs. Dash Saltfree Original Seasoning Blend). If needed, add some milk for the mixture to have the consistency of thick sauce.
Add the cheese mixture to the vegetables. Line the tart case with the sliced mushrooms and then add the vegetable cheese mixture.
Bake for 20 - 25 minutes until golden and just set. Serve warm with some rocket leaves.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user URBAN|SPACEGIRL.
Sift the flour and salt into a bowl. Add the butter and rub in with the fingertips until misture resembles fine breadcrumbs. Add the egg yolk and measurement water and bring the mixture together. Wrap in cling film and chill for thirty minutes.
Roll the pastry out on a lightly floured work surface. Use to line a 25 cm (10 inch) fluted flan tin. Prick the base with a fork and chill for thirty minutes. Line the pastry with nonstick baking paper and baking beans and bake in a preheated oven, 200 deg C (400 deg F), Gas Mark 6, for 15 minutes. Remove the paper and beans and bake for a further 15 minutes. Leave to cool.
* To make the spinach filling:
Meanwhile, heat the olive oil and add the onion, garlic, and halved tomatoes. Saute the vegetables for about 5 minutes then add the drained spinach and salt. Cook for a further 5 - 10 minutes stirring frequently. Leave to cool.
In a small bowl, beat together the cottage cheese and egg. Add any desired seasoning (I use Mrs. Dash Saltfree Original Seasoning Blend). If needed, add some milk for the mixture to have the consistency of thick sauce.
Add the cheese mixture to the vegetables. Line the tart case with the sliced mushrooms and then add the vegetable cheese mixture.
Bake for 20 - 25 minutes until golden and just set. Serve warm with some rocket leaves.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user URBAN|SPACEGIRL.
