Spinach Tart With Onion Bacon Recipes

ONION, BACON AND SPINACH TART

Steps:

• 1. Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling. 2. Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate. 3. Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes. 4. Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes. 5. Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving.

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.

SPINACH TART WITH ONION & BACON

Steps:

• Preheat oven to 375°F. Fit crust into 9-inch tart pan. Refrigerate while assembling filling.
• Heat large skillet over medium heat. Add bacon, cook, stirring occasionally for 8 min. Add spinach, cook until wilted, 1 min. Use a slotted spoon to remove bacon mix to paper plate lined with paper towels. Return skillet to medium heat, add onions, 1/4 tsp. salt and thyme. Cover and cook 25 min or until browned. Remove from heat, allow to cool.
• In bowl, whisk together eggs, half-and-half, remaining salt. Stir bacon mix and onions into eggs. Stir to combine. Pour egg mix into crust.
• Bake at 375°F for 15 min. Reduce heat to 325°F and bake for 20 min. Heat broiler, sprinkle tart with gruyere cheese and broil 1-2 min.

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.

SAUTEED SPINACH WITH BACON AND ONIONS

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

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.