Best Spinach Tart With Onion Bacon Recipes

SPINACH AND BACON TARTINE

Steps:

• Put oil in a skillet over medium-high heat. Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted. Drain, cool and squeeze out excess water.
• Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.
• Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush lightly with mustard. Divide greens among the four toasts and spread out to cover. Tuck the bacon here and there.
• Top each toast with slices of Raclette or Gruyère (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.

PAUL MCCARTNEY'S SPINACH TART

Steps:

• Preheat oven to 400.
• Place lined tart pan in oven, bake for 10-15 minutes.
• Gently cook spinach with half the butter, until wilted. Drain and chop finely.
• Heat rest of butter and cook onions until soft.
• Spread spinach and onion over bottom of pie crust.
• In processor or blender blend eggs, yolks, cream, mustard and seasonings.
• Stir in cheese then pour over spinach and onion and return to oven for 20-25 minutes, until top is golden.
• Turn off heat and leave in oven for 5 miutes (may leave oven door ajar to prevent over browning).
• Serve.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

SPINACH AND ONION TART

Steps:

• Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
• Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
• Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
• Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.