Spinach Bacon Roquefort Tart Recipes

SPINACH BACON TARTLETS

Steps:

• In a small bowl, beat the first six ingredients until blended. Spoon filling into tart shells. Place on an ungreased baking sheet., Bake at 350° for 10 minutes. Sprinkle with bacon; bake 2-5 minutes longer or until filling is set and shells are lightly browned. Serve warm.

SPINACH, BACON & ROQUEFORT TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

SPINACH AND BACON TART RECIPE

Steps:

• To make the flaky pastry dough:To mix the dough by hand (you can also use a food processor to mix the dough), combine the flour, salt and baking powder in a medium bowl and stir to combine.Cut each piece of butter into 4 or 5 smaller pieces and add the pieces to the bowl. Using both hands, palms upward, reach under the dry ingredients to the bottom of the bowl and lift them up through the contents of the bowl several times to distribute the pieces of butter evenly.Use your fingertips to pinch the pieces of butter into smaller pieces, alternating that with rubbing the mixture between the palms of your hands, as well as occasionally repeating step 2.Continue rubbing in the butter until the largest pieces are no more than 5mm across, but the whole mixture is still cool and powdery.Add the eggs and use a fork to break them up. Move the bowl back and forth on the work surface while you stir from the bottom up with the fork until the dough is almost completely mixed.Turn the dough out onto a floured work surface and gently press it into a cohesive mass. Divide the dough in half, then flatten each half into a disc. Wrap in clingfilm and refrigerate until firm or as long as 3 days. Shape into a tart tin and chill for at least 3 hours. For the filling:Rinse the spinach and place it in a colander to drain. Place the spinach in a large saucepan and place over a high heat. Cover the pan and let the spinach steam, uncovering and stirring it occasionally, until it is completely wilted and cooked through, about 5 mins. Drain in the same colander and allow to cool. Once cooled, squeeze the moisture from handfuls of the spinach, then coarsely chop by hand. If using frozen spinach, just wring out the excess moisture.Cook the bacon over a medium heat in a shallow sauté pan, stirring occasionally to keep the pieces separate. Once the bacon has coloured nicely, take off the heat and use a slotted spoon to transfer the cooked bacon to a plate lined with kitchen paper. Pour off all but 1 tbsp of the bacon fat from the pan.Set a rack in the lowest level of the oven and preheat to 190˚C (gas mark 5).Place the pan on a medium heat and add the onion. Once it starts to sizzle, decrease the heat to low and continue cooking, stirring occasionally, until the onion is wilted and just beginning to colour, about 10 mins. Add the spinach and bacon to the pan and season with a little salt, several grindings of pepper, and a tiny pinch of nutmeg. Stir everything together until evenly combined.Scrape the mixture into a bowl and stir in the cream and grated cheese. Taste for seasoning. At this point, it should taste like well-seasoned creamed spinach. Add a little more salt and pepper if necessary. Whisk in the eggs one at a time. Scrape the filling into the prepared crust and spread it evenly.Bake the tart until the crust is well coloured and baked through and the filling is set, about 35-40 mins. Cool the tart on a rack and unmould it. Slide it from the flan tin base to a serving plate to serve. Recipe taken from Bake! by Nick Malgieri (Kyle Cathie, £20) with photography by Quentin Bacon

SPINACH AND BACON TART

Steps:

• For complete details to make this recipe got to Winelady Cooks sometimes it's easier to understand the recipe when reading the blog post. Cook the bacon and drain on paper towels. Chop into bite size pieces. Heat oven to 350 degrees.
• Roll out the pastry according to directions and place on a sheet pan. Form into a rectangle and fold over the edges on all sides forming to make an edging.
• Brush the uncooked pastry crust with the beaten egg. Bake the pastry at 400 degrees for approximately 12 minutes just until lightly browned.
• Remove pastry from oven and add the spinach over the top of the pastry. Add the crumbled bacon pieces. Add a little salt, pepper and the pinch of nutmeg over the spinach and bacon.
• Add the Gruyere cheese (or the cheese you prefer), then add the grated Parmigiano-Reggiano on top (this cheese can be optional if using feta or goat cheese).
• Bake until the cheese melts, the spinach is wilted and the pastry crust is golden brown - approx. 15 minutes based on individual oven temps.
• Cut into squares and serve, either hot or room temperature.

SPINACH & ROQUEFORT SALAD

Steps:

• Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
• Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
• Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
• Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.

SPINACH AND BACON TART

Steps:

• Saute bacon until crisp;drain on paper towels.
• Melt 2 tablespoons butter in small skillet over medium-high heat.
• Add onion and saute until golden.
• Combine spinach,onion,sour cream,dillweed and eggs in processor or blender and puree.
• Transfer to bowl and stir in bacon and feta cheese.
• Preheat oven to 300 degrees.
• Grease 8 inch round baking dish.
• Divide puff pastry into 4 equal parts and roll each into an 8-inch round;reserve pastry scraps.
• Set 1 pastry round in bottom of prepared dish;brush with some of melted butter.
• Top with another pastry round.
• Spread spinach mixture to within 1 inch of edges on all sides.
• Paint pastry rim with water;top with another pastry round, brush with butter and add final pastry layer.
• Press edges of pastry together.
• Roll out pastry scraps and cut into decorations:leaves, flowers,etc. and place on top of tart.
• Brush with melted butter and and bake until golden, about 45 to 50 minutes.

QUICHE ESSENTIALS: SPINACH, MUSHROOM, BACON TART

Steps:

• 1. PREP/PREPARE
• 2. Chef's Tip: One of the tricks to making a good quiche is the proper balance of liquids in the recipe. There are a lot of places that liquids can hide, and ruin the dish. So, we are essentially going to precook our veggies, and remove as much hidden moisture as possible.
• 3. Gather your Ingredients (mise en place)
• 4. Place your pie crust in a tart pan, and blind bake in a 350f (175c) oven until it begins to brown, about 10 - 12 minutes.
• 5. Place the crust in the fridge, and move on to the filling.
• 6. Chef's Note: If you are looking for a really yummy savory pie crust, here ya go: https://www.justapinch.com/recipes/main-course/savory-pies/pastry-essentials-cream-cheese-pie-crust.html
• 7. Add the bacon to a large skillet over medium heat.
• 8. Cook until the bacon begins to brown, and renders its fat into the skillet, about 5 - 7 minutes.
• 9. Remove the bacon with a slotted spoon, and drain on paper towels.
• 10. Add the onions to the skillet, and cook them in the bacon grease, until they begin to soften, about 3 - 5 minutes.
• 11. Add the garlic, and cook until fragrant, about 60 seconds.
• 12. Add the mushrooms, and cook until they soften and release their moisture, about 5 - 7 minutes.
• 13. Add the spinach, and continue to cook until most of the moisture has evaporated, about 3 - 5 minutes.
• 14. Take the skillet off the heat.
• 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 16. Grate the cheese.
• 17. Chef's Note: You could use different cheeses; however, some cheese get very oily when cooked. I choose Gruyère because it is very stable when heated, and it is a perfect complement to the other ingredients in this recipe.
• 18. Add the eggs, evaporated milk, salt, mustard powder, pepper, and nutmeg to a bowl, and whisk to combine.
• 19. Add the cheese, milk/egg mixture to the skillet, and mix to combine.
• 20. Remove the tart crust from the fridge, and add the filling.
• 21. Add to the preheated oven, and bake until bubbly, and beginning to brown, about 35 - 40 minutes.
• 22. Chef's Note: If you really want to give this recipe an added level of flavor, sprinkle a bit of freshly-grated Pecorino Romano on the top before placing it into the oven, and then sprinkle a bit more on when you take it out.
• 23. PLATE/PRESENT
• 24. Serve while still nice and warm. Enjoy
• 25. Keep the faith, and keep cooking.