Spinach and Gruyère Tart in a Three-Pepper Crust

Becky Luigart-Stayner

To speed up preparation, prepare potatoes and spinach mixture either while the dough chills or while the crust bakes.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 32%
  • Fat: 9.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.9g
  • Carbohydrate: 33.4g
  • Fiber: 2.8g
  • Cholesterol: 25mg
  • Iron: 3.6mg
  • Sodium: 585mg
  • Calcium: 173mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach and Gruyère Tart in a Three-Pepper Crust Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy