SPINACH, PANCETTA, AND ROASTED GARLIC TART
A savory tart is a versatile dish, appropriate at any meal as an appetizer, a side dish, or the focus of a meal. Pancetta is unsmoked Italian bacon, somewhat leaner than its American equivalent (which can be substituted here, if necessary); it can be frozen and used as needed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place garlic in ovenproof dish, and bake until soft, 40 to 45 minutes. When cool enough to handle, cut 1/2 inch off the top, and squeeze out pulp. Set aside.
- On a lightly floured surface, roll out pastry dough to a thickness of 1/8 inch. Place pastry in an 11-inch tart pan; press to fit into bottom and up the sides of pan. Trim excess pastry by rolling the rolling pin across the top. Refrigerate for 1 hour.
- Preheat oven to 375 degrees. Line pastry with parchment paper, pressing into the edges, and fill with pie weights, dried beans, or rice. Place on baking sheet, and bake until light golden brown, 20 to 25 minutes.
- Heat 2 tablespoons water in a large saute pan over medium heat. Add spinach, cover, and cook until spinach is barely wilted, 2 to 3 minutes. Remove with tongs to a colander, and set aside to cool. When spinach is cool enough to handle, squeeze out excess water. Chop coarsely, and set aside.
- Heat olive oil in a large saute pan over medium heat. Add pancetta, and cook until pancetta has rendered much of its fat. Add onions, and cook until softened, 7 to 10 minutes. Uncover; raise heat to high. Stirring constantly, cook until mixture turns a rich golden brown, 3 to 5 minutes. Stir in spinach and roasted garlic. Season with salt and pepper.
- Turn filling into a bowl, and cool. Blend in cheese and eggs. Pour filling into prepared tart shell. Bake until filling is set and pastry browned, about 45 minutes. Cut into eight wedges, and serve hot.
WILTED SPINACH WITH ROASTED GARLIC
Provided by Sara Foster
Categories Garlic Side Sauté Vegetarian Low Cal Spinach Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
- Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.
SPINACH AND ROASTED GARLIC TART
Based on a recipe from Bob Greene's book, The Best Life Diet Cookbook. He says, "This eggless, frittata-like dish makes a filling, savory breakfast. It is delicious just out of the oven, reheated, or served at room temperature." I freeze this and take to work for lunch sides or snacks -- it's fantastic! To roast garlic: separate a head of garlic into cloves leaving the papery skin intact; lightly and evenly coat the cloves with cooking spray and place on a sheet pan; roast in preheated 375°F oven until soft to the touch, about 20 minutes; cool; peel off papery skin and use immediately or store tightly covered in the 'fridge for 5 days.
Provided by mersaydees
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Add quinoa to medium pot and cover with water. Bring to a boil and cook for 5 minutes. Drain and remove to large bowl.
- In a food processor, process the tofu, roasted garlic, and oil until completely smooth, about 2 minutes.
- Add tofu mixture to the quinoa and stir in the spinach, herbs, salt and pepper.
- Prepare a 9-inch pie pan by coating with cooking spray. Pour in the quinoa mixture and place in oven for 30 minutes.
- Serve.
Nutrition Facts : Calories 287.9, Fat 12.3, SaturatedFat 1.6, Sodium 317.6, Carbohydrate 33.9, Fiber 3, Sugar 1.6, Protein 11.6
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