I am receiving lot of requests to blog regularly and even more to organize it. I know I have to and I even want to but just can’t figure out the right and nominal web designer. If you guys have any pointers please let me know. I want to create a more visual appealing blog where finding information is much easier. As the number of posts have grown, it makes more sense to sort them categorically. On a side-note I am trying to figure out a schedule with
I normally don’t post much on savory dishes but this was exceptional. I had to share this. As much as I always want to post a perfect recipe, this one came right upto the level. It is easy to prepare and quick to devour. Even my picky eater loved it. You can compare it with a quiche (which I posted here and here) but ultimately quiche is also a tart. It consists of a savory base with filling of vegetables/meat/chicken and egg/milk mixture. Its a whole meal in itself. You can try base with whole wheat flour, and use low fat milk instead of cream/Full fat.
The key to this tart is in my opinion is Parmesan Cheese. It is Italian extra hard kind of cheese with lot of flavor. Remember to buy original Parmesan cheese (yes there are parmesan flavors available) and grate it when you need. Its a little hard to do but the flavor is so deep and rich that you only need couple of table spoons to make a dish from ordinary to extra ordinary.
The recipe has been taken from book ‘Freshly Baked’ gifted by my sister long time back and it has some promising recipes. The original recipe contained balsamic vinegar in filling and I forgot to add and it turned out fine without it.
Caramelized Onion and Spinach Tart
Adapted from Fresh Baked by Louise Pickford
Flour 6ounces/12 tbsp
Parmesan Cheese 1ounce/2 Tbsp
Salt a pinch
Cold water 3 tbsp
Butter cold 3tbsp
Butter 1 tbsp
Small baby onions 12 or 2 medium
Garlic cloves 6
Spinach leaves frozen 8 ounces
Cream 3 ounces
Low fat milk 4 ounces
Parmesan cheese grated 2 tbsp
Salt and pepper
pinch of crushed red pepper
1. Make pastry tart first. Sift flour and salt into a bowl.
2. Rub in butter cut up into pieces with your finger tips until they resemble the bread crumbs.
3. Stir in parmesan cheese.
4. Work in the water to form a soft dough.
5. Wrap in cling film and chill for 15 mins.
6. Roll out the dough on lightly floured surface about 12 inch diameter.
7. Take a tart tray and carefully place the rolled out dough on 10 inches tart tray.
8. Prick with fork and chill in fridge for 15 mins.
9. Bake in a pre-heated oven at 180 C. for 15 mins.
10. Prepare the filling. Place butter in a pan and add onions (if using medium size, cube them else halve them) and garlic in it. Cook in low heat for 15 mins until nice and caramelized. Add balsamic vinegar 2 tbsp at this point if using.
11. Lightly beat eggs, cream, milk and seasonings and cheese.
12. Defrost the spinach, remove excess water and chop it up.
13. Dot hald done crust with spinach and then onion mixture.
14. Carefully pour the egg milk mixture over the pie making sure not to spill.
15. Re-bake for further 25 minutes until mixture is set and golden and pie crust is brown too.
16. Serve warm or cold.