SPINACH-SORREL TARTS
Sorrel imparts a lovely lemony tang to spinach. Although a half pound each of the greens may look like too much, they cook down dramatically.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h50m
Yield Makes 2 tarts
Number Of Ingredients 15
Steps:
- Black-Pepper Pate Brisee: Preheat oven to 400 degrees, with rack in lowest position. Pulse flour, sugar, salt, and pepper in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water over mixture. Pulse until mixture holds together when pressed between 2 fingers. If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate dough until firm, at least 1 hour and up to 2 days.
- Filling: Heat oil in a large saute pan over medium heat. Cook onions, garlic, and red-pepper flakes until onions are softened and just starting to turn golden, about 10 minutes. Add spinach and sorrel, and cook, stirring with tongs, until greens just wilt, about 2 minutes. Let cool.
- Assembly: Roll out each piece of dough to an 11-by-14-inch rectangle on lightly floured parchment, and transfer to 2 baking sheets. Divide filling between rectangles, leaving a 2-inch border all around. Season filling with salt, and fold in edges of dough. Refrigerate 1 tart, and bake the other until edges are golden, about 35 minutes. Place half the cheese on top of filling, and bake until cheese is melted, 5 minutes more. Bake remaining tart in same manner. Serve tarts warm or at room temperature.
SPINACH AND SORREL SPANAKOPITA
Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.
Provided by Kemp Minifie
Categories Appetizer Feta Spinach Phyllo/Puff Pastry Dough Green Onion/Scallion Oscars
Number Of Ingredients 14
Steps:
- Make Filling:
- Cook spinach according to package instructions. Drain in a colander, then refresh under cold running water to stop the cooking, and drain well again. Transfer spinach to a clean kitchen towel (not terry cloth) twisting the ends together, and squeeze as much liquid as possible from the spinach. Transfer spinach to a large bowl.
- Cook scallions with 1/4 teaspoon salt in olive oil in a 9- to 10-inch non-stick skillet over medium heat, stirring, until softened, 2 to 3 minutes. Add sorrel and cook, stirring and adding 1 tablespoon water if sorrel is dry, until wilted, about 1 minute (sorrel will turn khaki gray almost immediately when heated). Add sorrel mixture to spinach and stir well.
- Stir in yolk, then feta, nutmeg, dill, and salt and pepper to taste and combine mixture well.
- Form and Bake Phyllo Triangles:
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
- Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush all over with some butter. Cut buttered phyllo stack lengthwise into 4 strips, each about 3-inches wide and 17- inches long.
- Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Brush triangle all over with butter. Put triangle, seam side down, on parchment-lined sheet. Make more triangles in same manner, using all of phyllo.
- For best results, freeze spanakopita until firm, about 20 minutes.
- Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
SORREL AND ONION TART
Rich, buttery puff pastry offsets the the slightly sour flavor of the sorrel.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes two 7-by-11-inch tarts
Number Of Ingredients 9
Steps:
- In a heavy, deep saucepan, melt butter over medium-low heat. Add onions. Cook, stirring frequently, until onions are soft and translucent, about 15 minutes.
- Remove and discard the tough center ribs from the sorrel leaves. Bring a large stockpot of water to a boil, and add 2 teaspoons salt. Add sorrel, and cook just until the leaves wilt, 1 to 2 minutes. Drain sorrel in a colander, let cool, and squeeze out any excess liquid.
- Add sorrel, the remaining teaspoon salt, and the pepper to the onions; cook over low heat until mixture breaks down and is almost soupy, about 20 minutes. Remove from heat, and let cool.
- Preheat oven to 400 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll one sheet of puff pastry into a 7-by-11-inch rectangle, about 1/8 inch thick. Transfer the dough to one of the parchment-lined baking sheets, and chill in refrigerator 30 minutes. Repeat process with the second sheet of puff pastry. Remove both sheets of puff pastry from the refrigerator. Using a sharp knife, score a 1/2-inch border around perimeter of each sheet, creating a picture-frame look. Using a fork, prick the entire surface within the scored edges on each sheet. Make an egg glaze: In a small bowl, combine 1 egg yolk and 2 tablespoons heavy cream; carefully brush egg glaze onto the borders.
- Transfer both sheets of dough to oven, and bake until pastry has puffed up and is golden brown, about 15 minutes. Remove pastry from oven, and transfer to a wire rack to cool.
- Add the remaining egg yolk and remaining 2 tablespoons cream to the sorrel mixture, and stir to combine. Divide the filling in two, and spread one half over each puff pastry. Return the tarts to the oven, and bake until the filling is hot throughout, about 20 minutes. Remove the tarts from the oven, and transfer to a wire rack to cool, about 10 minutes. Cut tarts into 2-inch squares, and serve warm.
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
LITTLE WILD SORREL AND HERB TARTS WITH MELTED GOAT'S CHEESE
A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6 Little Tarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin.
- Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it collapses. Remove from the pan and spread out on a plate to allow it to cool quickly.
- Chop the herbs, crush a sliver of garlic and place in a bowl with the eggs and cream. Add the spinach and sorrel, the seasoning and the nutmeg. Spoon into the tarts. Cook in the oven until the egg mixture is just set, about 15-20 minutes. They do not need to be fully cooked. Allow to cool.
- To serve, take the tarts out of the tins and place on an oven tray. Increase the oven heat to 200C (400F, Gas mark 6). Place a thick slice of the goat's cheese on the top of each tart and put them back in the oven for about 10 minutes. Serve on a bed of dressed salad leaves.
More about "spinach sorrel tarts recipes"
RICOTTA SPINACH TARTS - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (23)Total Time 40 minsCategory AntipastiPublished Feb 2, 2022
7 BEST SORREL RECIPES - WHAT TO MAKE WITH SORREL | THE KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
SPANAKOPITA TRIANGLES (SPINACH SORREL - LOST RECIPES …
From lostrecipesfound.com
Servings 60Category Appetizers & Snacks
SPINACH TART - TAMING OF THE SPOON
From tamingofthespoon.com
SPINACH TART | THE ITALIAN TABLE - SHE PAUSED 4 THOUGHT
From shepaused4thought.com
SPINACH, SORREL & PINE NUT TART RECIPE | SARAH RAVEN
From sarahraven.com
ANCHOVY AND SORREL TART RECIPE- COOKITSIMPLY.COM
From cookitsimply.com
HUGH FEARNLEY-WHITTINGSTALL'S SORREL RECIPES | SOUP | THE GUARDIAN
From theguardian.com
SPINACH AND FETA TARTE SOLEIL RECIPE | BON APPéTIT
From bonappetit.com
SPANAKOPITA TARTE SOLEIL (SPINACH AND FETA PIE) • …
From oliveandmango.com
SPINACH- SORREL TARTS | DOWN TO EARTH MARKETS
From downtoearthmarkets.com
RICOTTA & SPINACH TARTS | 6 INGREDIENTS - BAKE PLAY SMILE
From bakeplaysmile.com
SPINACH-SORREL TARTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPINACH-SORREL TARTS
From mealplannerpro.com
SPINACH, SORREL AND GRUYERE TART - RTÉ
From rte.ie
RECIPE PRINT | DOWN TO EARTH MARKETS
From downtoearthmarkets.com
SORREL TART - DIG DELVE – AN ONLINE MAGAZINE ABOUT GARDENS, …
From digdelve.com
TARTA SPANAKI - SPINACH AND KALAMATA OLIVE TART
From dianekochilas.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 »
You'll also love