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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Spinach and Gruyère Tart in a Three-Pepper Crust

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

Cooking Light JULY 2005

  • Yield: 6 servings (serving size: 1 wedge)

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

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.

Preheat oven to 450°.

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.

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°.

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.

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.

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
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Spinach and Gruyère Tart in a Three-Pepper Crust recipe

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