LEEK AND SPINACH TART WITH RICE CRUST
The delicious rice crust makes this pie so much tastier and so much healthier than pies with a pastry crust. I have adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge!
Provided by bluemoon downunder
Categories Savory Pies
Time 1h30m
Yield 1 tart with rice crust, 6 serving(s)
Number Of Ingredients 15
Steps:
- THE CRUST: Cook the rice for about 45 minutes in boiling water, or until quite soft; drain well but do not rinse; mix all the crust ingredients together and press into the base and sides of a lightly oiled 10 inch flan dish and chill while making the filling.
- THE FILLING: Heat the oil in a non-stick pan and, over a low heat, sauté the leeks and garlic slowly for about 15 minutes; add the baby spinach leaves and sauté until they have just wilted, about 2 minutes. Set aside.
- In another pan, blend the oil and flour and heat gently until bubbly, then stir in the milk or soy milk, tamari and freshly ground pepper.
- Bring to the boil and cook, while stirring, to make a thick white sauce. Combine the leeks mixture and the sauce, and pour the mixture into the pie crust.
- Bake in a moderate oven for 15-20 minutes. If you want a golden crisp topping, add the (optional) grated cheese in the last 5 minutes of baking. Or if you'd like some extra flavour and crunch, add the (optional) pine nuts in the last 5 minutes of baking.
- Serve with a simple green salad or one of Theodore Kyriakou's fabulous Greek salads: Recipe #141988 or Recipe #141992.
- NOTES: Tahini (one of the ingredients in most hummus recipes) is made from ground sesame seeds, and tamari is a pure form of soy sauce, free of chemicals and preservatives. Tamari can be used in any recipe instead of stock cubes. Both tahini and tamari are available in health food stores and larger supermarkets.
Nutrition Facts : Calories 496.3, Fat 15.7, SaturatedFat 2.6, Cholesterol 3, Sodium 4287, Carbohydrate 71.6, Fiber 7.8, Sugar 7, Protein 21.7
LEEK TART
Provided by Food Network
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes.
- BRAISED LEEKS
- In an 8-inch skilled saute leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme.
- FRIZZLED LEEKS
- Heat oil to hot, but not smoking. Toss julienned leeks with some flour in a bowl. Add to hot oil and fry. Can be used as a garnish.
FETA, SPINACH AND LEEK TART
A delicious, easy to prepare tart, great for lunch or dinner, served with salad. I bought a rectangular tart tin and this was on the back so gave it a try and was thrilled with the result.
Provided by Janine Ross
Categories One Dish Meal
Time 45m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C.
- Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
- Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
- Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
- Combine in a bowl sour cream, cream and lightly beaten eggs.
- Mix together.
- Add the crumbled Feta, spinach and coarsely shredded basil leaves.
- Season with cracked black pepper. stir well.
- Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
- Gently push the pastry into the sides of the pan then trim excess pastry.
- Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
- Pour the prepared cream cheese mixture into the pan.
- Bake in the middle of the oven for 30-35 minutes until firm and golden.
- Remove from baking tray before serving or cutting.
SPINACH AND LEEK TART
Adapted from a recipe torn from an Australian Womens Weekly - I made one large tart but you could make individual ones if you wished.You could also use a pre made pastry shell.
Provided by katew
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in pan, add sliced leek.
- Cook, stirrng for 3 minutes till soft, remove from heat.
- Place thawed spinach into sieve and press to remove excess water.
- Add to leek mixture.
- Combine sour cream and eggs in a bowl.
- Stir in leeks,spinach,cheese and salt and pepper.
- Heat oven to 190 C.
- Lightly grease pie tin.
- Line tin with pastry, prick base with fork.
- Bake pastry for 15 minutes.
- Pour mixture into pastry shell.
- Bake 30 minutes.
SPINACH AND ONION TART
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams
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- make the pastry: Coarsely grate the butter (I use a box grater) and place it in the bowl of a food processor. Add flour and briefly pulse. Add 3 TBSPs of ice-cold water and pulse until the dough starts to come together. If needed add more water by the tablespoon. You have to be able to pinch dough together with your fingers. Form dough into a disk, wrap well and chill in the refrigerator for 1 hour or overnight.
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