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Spinach and Gruyère Tart in a Three-Pepper Crust

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 wedge)
To speed up preparation, prepare potatoes and spinach mixture either while the dough chills or while the crust bakes.

Ingredients

  • Crust:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 3 tablespoons chilled butter, cut into small pieces
  • 4 1/2 tablespoons ice water
  • Cooking spray
  • Filling:
  • 4 small Yukon gold potatoes (about 1 pound)
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 1 (10-ounce) package fresh spinach
  • 1/2 teaspoon salt, divided
  • 1/2 cup (2 ounces) shredded Gruyère cheese, divided
  • 1 (8-ounce) carton egg substitute

Nutrition Information

  • calories 260
  • caloriesfromfat 32 %
  • fat 9.2 g
  • satfat 4.7 g
  • monofat 3.3 g
  • polyfat 0.6 g
  • protein 11.9 g
  • carbohydrate 33.4 g
  • fiber 2.8 g
  • cholesterol 25 mg
  • iron 3.6 mg
  • sodium 585 mg
  • calcium 173 mg

How to Make It

  1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and peppers in a food processor; pulse 2 times. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. Place mixture in a bowl. Sprinkle surface with ice water, 1 tablespoon at a time; toss until moist and crumbly (do not form a ball). Place mixture on a lightly floured surface, and knead lightly 2 to 3 times. Press mixture into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

  2. Preheat oven to 450°.

  3. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

  4. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove the remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with a piece of parchment paper; arrange pie weights or dried beans on paper. Bake at 450° for 20 minutes or until edge is lightly browned. Carefully remove pie weights and paper; cool on wire rack. Reduce oven to 400°.

  5. To prepare filling, bring a large saucepan of water to a boil. Add potatoes; cook 20 minutes or until tender. Cool; cut into 1/4-inch-thick slices. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion; sauté 5 minutes or until tender. Stir in 1/4 cup water. Add fresh spinach; cover and cook for 3 minutes or until the spinach wilts, stirring occasionally. Remove from heat; cool.

  6. Spoon half of spinach mixture into cooled crust. Arrange half of potato slices over spinach. Sprinkle with 1/4 teaspoon salt and 1/4 cup cheese. Repeat procedure with remaining spinach, potato, and salt. Pour egg substitute over mixture. Sprinkle with remaining 1/4 cup cheese. Bake at 400° for 25 minutes or until mixture is set and cheese is golden brown. Cool 15 minutes on a wire rack.