Some dishes, like the pan-seared grits in my previous post, come with long, elaborate stories filled with memories and anecdotes...
Others are simply A Very Posh T
art... which needs little else for an introduction...
Spinach and Tomato Tart 1 sheet frozen puff pastry, thawed slightly
1 tsp olive oil
1 onion, chopped
8 oz baby spinach leaves
1/2 cup crumbled feta cheese
1 large tomato, diced
2 eggs
1 cup 1% milk
Pinch of nutmeg
~ Preheat the oven to 350 degrees.
~ Gently fit the puff pastry sheet into an 8 or 9" pie pan. There will be a bit of overhang at the 4 corners, but this will look quite pretty when the pastry puffs up...
~ In a small skillet over medium-high heat, saute the onion in the olive oil until limp and translucent.
~ Remove the onion from the heat, gently toss the onion and spinach leaves together in a large bowl, and set aside.
~ Sprinkle the feta cheese across the bottom of the puff pastry.
~ Spread the spinach and onion mixture across the top of the feta cheese.
~ Scatter the diced tomato over the spinach leaves.
~ Whisk together the eggs, milk, and nutmeg, making sure to beat the eggs well, and pour the mixture over the filling in the pie pan.
~ Bake for around 50 minutes - until the filling is set. Serve warm or cold...
Some dishes, like the pan-seared grits in my previous post, come with long, elaborate stories filled with memories and anecdotes...
Others are simply A Very Posh T art... which needs little else for an introduction...
Spinach and Tomato Tart
1 sheet frozen puff pastry, thawed slightly
1 tsp olive oil
1 onion, chopped
8 oz baby spinach leaves
1/2 cup crumbled feta cheese
1 large tomato, diced
2 eggs
1 cup 1% milk
Pinch of nutmeg
~ Preheat the oven to 350 degrees.
~ Gently fit the puff pastry sheet into an 8 or 9" pie pan. There will be a bit of overhang at the 4 corners, but this will look quite pretty when the pastry puffs up...
~ In a small skillet over medium-high heat, saute the onion in the olive oil until limp and translucent.
~ Remove the onion from the heat, gently toss the onion and spinach leaves together in a large bowl, and set aside.
~ Sprinkle the feta cheese across the bottom of the puff pastry.
~ Spread the spinach and onion mixture across the top of the feta cheese.
~ Scatter the diced tomato over the spinach leaves.
~ Whisk together the eggs, milk, and nutmeg, making sure to beat the eggs well, and pour the mixture over the filling in the pie pan.
~ Bake for around 50 minutes - until the filling is set. Serve warm or cold...