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.
SPINACH AND FETA TARTS
Steps:
- Preheat the oven to 350 degrees F.
- Place the phyllo shells on a rimmed baking sheet and set aside.
- In large bowl, combine the cream cheese and mayonnaise and stir until smooth. Fold in the spinach, feta and garlic powder. Taste and season with salt and pepper.
- Divide the filling among the phyllo shells, about 1 1/2 heaping tablespoons per shell. Bake until warmed through and the shells are golden brown, 15 to 20 minutes. Serve immediately.
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.
WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE
Provided by Food Network
Time 2h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- To make a crust:
- In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
- To make filling:
- Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
- To assemble:
- Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm
ROASTED MUSHROOMS AND SPINACH
These vegetables, roasted with garlic, are a scintillating side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, garlic, and 1 tablespoon olive oil. Roast until golden, about 20 minutes. Remove garlic and roughly chop. Toss together spinach, lemon zest, and 1 tablespoon olive oil and season with salt and pepper. Add to sheet, toss with mushrooms, and roast until wilted, about 2 minutes. Season with salt and pepper. Toss with garlic and parsley to serve.
Nutrition Facts : Calories 96 g, Fat 7 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
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
SPINACH WITH PINE NUTS & GARLIC
A stylish side dish that's ready in a flash
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 5m
Number Of Ingredients 4
Steps:
- Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
- Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
- Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.
Nutrition Facts : Calories 127 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.84 milligram of sodium
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
More about "spinach and roasted garlic tart recipes"
SPINACH WITH ROASTED GARLIC, EASY FRENCH RECIPE
From myparisiankitchen.com
GARLIC & BACON SPINACH DIP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SPINACH AND DILL TART WITH ROASTED PEPPERS RECIPE
From archanaskitchen.com
GARLIC MUSHROOM & SPINACH PUFF PASTRY TART | TINNED …
From tinnedtomatoes.com
Cuisine British, Vegan, VegetarianCategory DinnerServings 4Total Time 40 mins
YOTAM OTTOLENGHI'S CARAMELISED GARLIC TART RECIPE - THE …
From thespruceeats.com
4.2/5 (75)Total Time 1 hr 5 minsCategory Lunch, Brunch, Side DishCalories 501 per serving
SPINACH TORTELLINI SOUP – A COUPLE COOKS
From acouplecooks.com
SPANAKOPITA SPINACH TART WITH FETA & RICOTTA | FROM SCRATCH FAST
From fromscratchfast.com
30 EASY AND HEALTHY SPRING RECIPES - THE LEAF
From leaf.nutrisystem.com
FRESH SPINACH AND ROASTED-GARLIC CUSTARDS RECIPE - BON …
From bonappetit.com
SPINACH, PANCETTA, AND ROASTED GARLIC TART - BAKING RECIPES ONLINE
From bakingrecipesonline.com
VEGETABLE SIDE DISH RECIPE ROUNDUP - STONEGABLE
From stonegableblog.com
CARAMELIZED GARLIC, SPINACH AND CHEDDAR TART - STONE PIER PRESS
From stonepierpress.org
SPINACH, PANCETTA, AND ROASTED GARLIC TART - BIGOVEN.COM
From bigoven.com
HOW TO ROAST SPINACH | LIVESTRONG
From livestrong.com
KING OYSTER MUSHROOM FILO TART RECIPE - BBC FOOD
From bbc.co.uk
28 CREATIVE WAYS TO REVAMP YOUR LEFTOVERS - MSN
From msn.com
CHICKEN SPINACH CASSEROLE RECIPE - LIVING ON A DIME
From livingonadime.com
15 ARTICHOKE RECIPES THAT GO WAY BEYOND SPINACH DIP
From thepioneerwoman.com
ARTICHOKE, SPINACH AND LEEK TART WITH ROASTED GARLIC AND SUN …
From athoughtforfood.net
LEMON ROSEMARY ROASTED CHICKEN | JUICY CHICKEN + CRISPY, …
From spicedblog.com
SPINACH, PANCETTA, AND ROASTED GARLIC TART RECIPE
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #omelets-and-frittatas #breakfast #vegetables #easy #potluck #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #greens #spinach #to-go
You'll also love