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Photo: Cyd McDowell Photo by: Photo: Cyd McDowell

Rustic Spinach Tart

Real Simple OCTOBER 2004

  • Yield: Makes 4 entrée servings or 8 side servings
  • Prep time: 15 Minutes
  • Other: 40 Minutes

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 10-ounce box frozen chopped spinachx97thawed, drained, and squeezed of
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 ready-made piecrusts (such as Pillsbury)
  • 1 cup low-fat cottage cheese
  • 10 to 12 button mushrooms, thinly sliced
  • 1 12-ounce jar roasted red peppers, drained and chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme ¼ cup grated
  • 1 egg, lightly beaten

Preparation

Preheat oven to 400°F. Place the olive oil in a medium skillet and place

over medium heat. Add the garlic. Cook and stir 1 minute, until

fragrant. Add the spinach and sauté gently for 2 minutes. Remove from

heat and season with the salt and pepper; set aside.

Coat a large baking sheet with cooking spray. Unfold 1 piecrust onto the

baking sheet. Spoon the spinach mixture evenly over the crust, leaving a

1-inch border around the edge. Layer the cottage cheese, mushrooms, and

peppers over the spinach. Sprinkle with the thyme and Parmesan.

Brush half the egg around the crust's 1-inch border. Place the second

crust on top and crimp the edges to seal. Brush evenly with the

remaining egg. Cut slits in the top crust to allow steam to escape. Bake

35 minutes or until golden. Cool on a rack for 5 minutes before serving.

Serve warm or at room temperature.

Nutritional Information

Amount per serving
  • Calcium: 170mg
  • Calories: 526
  • Calories from fat: 0%
  • Carbohydrate: 50g
  • Cholesterol: 55mg
  • Fat: 26g
  • Fiber: 4g
  • Iron: 4mg
  • Protein: 18mg
  • Saturated fat: 4g
  • Sodium: 1925mg
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Rustic Spinach Tart Recipe

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