Rustic Spinach Tart + Italian Egg Pastry

by May 10, 2014

rusticspinachtart

A slice of this Spinach Tart served with salad greens + a simple vinaigrette = elegant lunch that’s quite simple to make.  It is also a favorite of mine for wine tastings — delicious, (and alcohol absorbing…), yet mellow enough to not distract from the wines.  You can use any mix of greens and onions:  spinach, mustard greens, braising greens, regular onions, cipollinis, red, green, garlic scapes, you name it.  A more egg-y, less cheese-y, currant and pinenut-free version of my other favorite tart,  Rustic Chard Tart.  

The purple-ish pastry version above used half buckwheat flour, half spelt.  100% spelt will give you pastry that looks like this:
(Thanks, again, go out to Nick Malgieri for the Italian Egg Pastry!)

italianeggpastry

 

Rustic Spinach Tart with Italian Egg Pastry

makes one 9-10 inch tart

Ingredients

Italian Egg Pastry

  • 1 teaspoon active dry yeast
  • 1 tbsp lukewarm water
  • cup spelt flour
  • 1 egg
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt

Tart Filling

  • 2 pounds spinach or other sturdy greens, 1-inch chiffonade
  • 2 yellow onions, chopped
  • 1 bunch green onions, sliced lengthwise then chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 8 ounces ricotta cheese
  • 5 eggs
  • 1 cup grated parmesan cheese
  • salt and freshly ground black pepper

Instructions

Pastry

  1. Sprinkle yeast over the lukewarm water in a mixing bowl and let stand until yeast is dissolved. Mix in the egg, olive oil, salt, and spelt flour. Scrape the dough onto a floured surface and knead for a couple minutes. Shape into a ball and cover with plastic wrap for 20 minutes before rolling.

  2. For gluten free version: substitute ⅓ cup oat flour and ⅓ cup gluten-free flour blend (my recipe is here) for the spelt and add ½ teaspoon xanthan gum.

Tart Filling

  1. Preheat oven to 425°F. Heat olive oil in large frying pan over medium heat. Add onions and cook until softened. Add garlic and greens, cook until wilted. Transfer to a colander held over the sink or a plate and press out any liquid then transfer to a cutting board and roughly chop.

  2. Put cooked greens/onion in a bowl and add ricotta, eggs, ¾ cup parmesan, salt and pepper. Mix and turn into lightly greased, pastry-lined springform pan. Sprinkle with remaining ¼ cup parm, fold over pastry edges and bake at 425° oven for 15 minutes, then lower heat to 375° and cook 15 minutes longer, until filling is set. Let cool slightly before serving.

Recipe Notes / Tips

  • Serve with a green salad dressed with a tangy vinaigrette.
  • To warm up a chilled tart, cover with foil and heat in a 300° oven for 15 minutes or so.  Microwaving will do in a pinch, but it is not kind to pastry, so only do this as a last resort.

 

 


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