Paul Mccartneys Spinach Tart Recipes

Steps:

• Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
• Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
• Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
• Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

Steps:

• Preheat oven to 400.
• Place lined tart pan in oven, bake for 10-15 minutes.
• Gently cook spinach with half the butter, until wilted. Drain and chop finely.
• Heat rest of butter and cook onions until soft.
• Spread spinach and onion over bottom of pie crust.
• In processor or blender blend eggs, yolks, cream, mustard and seasonings.
• Stir in cheese then pour over spinach and onion and return to oven for 20-25 minutes, until top is golden.
• Turn off heat and leave in oven for 5 miutes (may leave oven door ajar to prevent over browning).
• Serve.

Steps:

• For the filling: Bring a large pot of water to a boil. Meanwhile, fill a large bowl one-third full with ice. Add cold water to cover the ice. Set a colander into the bowl.
• In batches, cook the spinach in the boiling water just until bright green, about 1 minute. With tongs, immediately plunge the spinach into the colander to stop cooking and set the color. When all of the spinach is cooked and cooled, lift the colander from the water and squeeze out the excess water from the spinach. Chop the spinach and set aside.
• Melt the butter in a deep skillet or broad saucepan over medium heat. Add the onions and cook until soft, 3 to 5 minutes. Add the garlic; cook an additional minute, until toasted and fragrant. Add the cream, the blanched spinach and 1/2 teaspoon salt. Bring to a boil and cook until the cream has cooked down and thickened, about 15 minutes. Stir in the Parmesan, feta, white pepper, nutmeg and more salt to taste. Stir to blend, then remove from the heat.
• For the crust: Preheat the oven to 350 degrees F.
• Unroll the phyllo and cover it with a damp kitchen towel; keep the pastry covered while working to keep in the moisture. Cut the phyllo in half crosswise.
• Using a pastry brush, coat six 4 1/2-inch tart pans with melted butter. Gently lay a "square" of phyllo in one of the pans, letting it fall loosely into place. Brush with butter, covering the pastry sheet completely. Repeat with five additional sheets. Using kitchen shears, trim the excess dough, leaving a good 1 inch of overhang. Shape the phyllo around the perimeter of the tart pan to create an attractive, rustic edge. Repeat for the remaining five pastry tarts. Fill each tart with the creamed spinach mixture.
• Place the filled tart pans on a baking sheet. Bake on the center oven rack until the crust is golden brown, 30 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.
• Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
• Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
• Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.
• Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.
• Reduce the oven temperature to 350 degrees F (175 degrees C).
• Bake tart until the center is set, about 50 minutes.

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.