Spinach Tart with Olive Oil Sesame Cracker Crust

Spinach Tartcooking for family and friends is the best kind of cooking.  naturally I’m thinking of our fast approaching holidays and encouraging you to expand your recipe collection to include this spinach tart. I like to think about what I might serve as a starter or an appetizer for a dinner party.  I like the idea of sharing something savory, green, flavorful and slightly healthy.    It’s easy for me to imagine a slice of this tart served on a pretty salad plate before dinner or as a main for lunch served with a salad.  I also think it could also be served as a passed appetizer at a holiday party.  So many holiday cooking ideas floating around, I hope you will give this one a try.  I think it will make you feel happy and that is why I’ve included the recipe.

Spinach TartSpinach TartSpinach Tart

Spinach Tart with Olive Oil Sesame Cracker Crust

Yield: 12 slices

Serving Size: serves 6 as an appetizer

Recipe adapted from Clean Slate by Martha Stewart Living.

Ingredients

  • 3/4 cup whole wheat flour
  • 3/4 cup spelt flour
  • 2 tablespoons plus 2 teaspoons sesame seeds
  • 1&1/2 teaspoons sea salt
  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1/3 cup water
  • 1&1/2 pounds washed fresh baby spinach
  • 1 large shallot, finely chopped
  • 1 clove garlic, minced
  • 1/8 teaspoon Aleppo pepper
  • 1/2 cup feta cheese, crumbled
  • 2 large eggs, lightly beaten
  • 1/4 cup pomegranate seeds

Instructions

  1. Preheat the oven to 425 F
  2. In a medium bowl whisk together the flours, 2 tablespoons sesame seeds and 1 teaspoon salt.
  3. Stir in 1/3 cup oil and the water. Knead mixture forming a ball. Flatten the dough into a thick tortilla shape, place in a 12" tart pan, press into the bottom and up sides of pan. Prick bottom all over with a fork. Bake until light brown and crust comes away from sides of tart pan. About 20-25 minutes. Place on metal rack to cool.
  4. Reduce the oven temperature to 350F and make the spinach filling.
  5. Wilt the spinach for 60-90 seconds in a large pot of salted simmering water. Transfer spinach to a colander to drain. Push down on spinach to remove excess water. Chop spinach and place in bowl.
  6. Heat the remaining tablespoon of oil in a large skillet. Saute shallots, 4-5 minutes, until translucent, stir in garlic. Sprinkle with pepper. Transfer shallot mixture to the bowl with spinach. Stir in feta, eggs and remaining salt. Pour into the crust, sprinkle with remaining sesame seeds.
  7. Bake until filling is set, 25-30 minutes.
  8. Cool on metal rack.
  9. Sprinkle pomegranate seeds on top.
  10. Remove tart from pan when cool, slice and serve.
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Comments

  1. Such a festive tart! Very spinachy, which I like. I’ve made an Irish one that’s very similar, with no cream and only 2 eggs. I love how you styled it.

  2. Glad to see you BACK! The tart looks absolutely gorgeous and delicious!

  3. Pretty! What a gorgeously styled tart and the spinach still so bright and green. I’m so happy my hubby likes spinach as much as I do. Would love to make this!

  4. MARY H HIRSCH says:

    First, this is spectacularly beautiful. Very much in the spirit of the holidays. It just looks so perfect. Nicely baked. I already know it must taste delicious.

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