Recipe courtesy of Martha Stewart
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Heat oven to 350 degrees F.

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 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.

Line pastry with parchment paper, pressing into the edges, and fill with pie weights, beans, or rice. Place on baking sheet and bake for 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 onion and cook until softened, 7 to 10 minutes. Uncover, raise heat to high. Stirring constantly, cook until a rich golden brown, 3 to 5 minutes. Stir in the spinach and roasted garlic. Season with salt and pepper.

Turn the filling into a bowl and cool. Blend in the cheese and eggs.

Pour filling into prepared tart shell. Bake until the filling is set and the pastry browned, about 45 minutes. Cut into 8 wedges and serve hot.

Pate Brisee:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar, optional

1 cup (2 sticks) cold unsalted butter, cut into small pieces

In the bowl of a food processor, add flour, salt, and sugar. All ingredients should be cold. Add the pieces of butter and process for approximately 10 seconds or until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in the butter until the mixture resembles coarse meal.)

Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic and chill for at least 1 hour.

2 (8 to 10-inch) tarts or single crust pies, or 1 (8 to 10-inch) double crust pie

Categories:

IDEAS YOU'LL LOVE

Pear Tart

Recipe courtesy of Peter Rose

Sausage, Spinach and Potato Tart

Recipe courtesy of Nancy Fuller

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Apple Tarts

Recipe courtesy of Ina Garten

Blueberry Tart

Recipe courtesy of Valerie Bertinelli

Fruit Tart

Recipe courtesy of Alton Brown

Spinach Artichoke Dip

Recipe courtesy of Juan-Carlos Cruz

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c
          powered by PubExchange

          Get Cooking