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Wednesday, July 3, 2013

Tomato & Spinach Tart

Yesterday I was walking from the car to our house carrying groceries, library books, and a lunchbox when Dylan asked "Mommy, do you wish you were an octopus so you had more arms?" The answer is clearly - yes I wish I was an octopus.

Things are busy over here and the list of to-dos in the next 10 weeks until baby brother arrives is not short. Six more arms would be sweet. Happily, we woke up to sun this morning for the first time in a week. It started to feel like the whole summer was going to be a washout.

Tomato & Spinach Tart

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 - 1/2 cup ice water
2 cups baby spinach leaves
2 cups cherry tomatoes, sliced
1/2 cup feta chesse
salt and pepper
olive oil, for drizzling 

1. Make the crust an hour ahead of time so it can properly chill. This makes two crusts so just save one for another meal. For the crust, place the flour and salt in the bowl of a food processor and process for a few seconds to combine. Add the butter pieces to the flour mixture and process until it resembled coarse meal, about 10 seconds. Add the ice water in a slow stream through the tube with the machine running just until the dough comes together into a ball. Turn the dough out onto a work surface. Divide into 2 equal pieces, form into discs, and wrap in plastic. Refrigerate at least 1 hour or freeze extra dough for later use.

2. Heat oven to 400 F. Heat a skillet over medium heat and add a splash of water. Wilt spinach until just soft, cool, squeeze of liquid, and chop.

3. When dough is chilled, roll it out on a floured counter top and place on a baking sheet lined with parchment paper. Arrange spinach in the middle. Add tomato slices around spinach, sprinkle everything with salt and pepper, then crumble feta cheese over the top.

4. Bake for 35-40 minutes or until the bottom of the tart is golden and the edges crisp. Cool slightly, drizzle with olive oil, and enjoy.

1 comment:

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