Spinach Tart With Onion Rings Recipe
Spinach Tart With Onion Rings is an extremely simple dish. I prepare it for my tots as a snack. Serve the Spinach Tart With Onion Rings for your family and see how they fall in love with it!
Summary
Main IngredientVegetable
Ingredients
Crust 2 tablespoons whole wheat breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 baked 10 inch Basic Short Pastry shell
Filling
1 pound fresh spinach, thoroughly rinsed
5 tablespoons vegetable oil (preferably cold-pressed safflower)
1 cup finely chopped yellow onion
1/2 teaspoon finely chopped garlic
Herb or vegetable salt
3 eggs
2 egg yolks
1/2 teaspoon dry mustard
Pinch of ground red pepper
2 1/4 cups milk or double-strength reconstituted nonfat dry milk, scalded
1/4 cup freshly grated Parmesan cheese
Garnish
12 to 16 1/2 inch thick onion rings Unbleached all purpose flour or whole wheat pastry flour
1 egg, beaten
3/4 cup (about) whole wheat breadcrumbs
Vegetable oil for deep frying (preferably cold pressed safflower)
Directions
For crust: Preheat oven to 350°F.
Combine breadcrumbs and cheese and sprinkle over bottom of shell.
Set aside.
For filling: Place spinach in bottom of large saucepan and sprinkle with small amount of water.
Cover and cook over high heat, turning leaves a few times, until wilted.
Transfer to colander and drain well, pressing spinach with back of spoon to remove excess moisture.
Chop spinach finely and set aside.
Heat 1 tablespoon oil in medium skillet over low heat.
Add onion and garlic and cook 3 minutes, stirring occasionally.
Season with salt.
Blend in spinach.
Remove from heat and set aside.
Combine eggs, egg yolks, mustard and red pepper in medium bowl and whisk until well blended.
Add remaining 4 tablespoons oil with milk and mix well.
Blend in spinach mixture.
Spoon into prepared shell.
Sprinkle with 2 tablespoons cheese.
Bake until filling is set, about 30 minutes.
Remove from oven and sprinkle with remaining cheese.
Let cool while preparing garnish.
For garnish: Dust onion rings lightly with flour, shaking off excess.
Brush with beaten egg, then coat evenly with crumbs.
Pour oil into deep saucepan or deep fryer to depth of 2 to 3 inches and heat to 350°F.
Add onion rings in batches and fry until golden brown, about 2 to 3 minutes.
Transfer to paper towels using slotted spoon and drain well.
Arrange onion rings in overlapping circle around edge of tart.
Combine breadcrumbs and cheese and sprinkle over bottom of shell.
Set aside.
For filling: Place spinach in bottom of large saucepan and sprinkle with small amount of water.
Cover and cook over high heat, turning leaves a few times, until wilted.
Transfer to colander and drain well, pressing spinach with back of spoon to remove excess moisture.
Chop spinach finely and set aside.
Heat 1 tablespoon oil in medium skillet over low heat.
Add onion and garlic and cook 3 minutes, stirring occasionally.
Season with salt.
Blend in spinach.
Remove from heat and set aside.
Combine eggs, egg yolks, mustard and red pepper in medium bowl and whisk until well blended.
Add remaining 4 tablespoons oil with milk and mix well.
Blend in spinach mixture.
Spoon into prepared shell.
Sprinkle with 2 tablespoons cheese.
Bake until filling is set, about 30 minutes.
Remove from oven and sprinkle with remaining cheese.
Let cool while preparing garnish.
For garnish: Dust onion rings lightly with flour, shaking off excess.
Brush with beaten egg, then coat evenly with crumbs.
Pour oil into deep saucepan or deep fryer to depth of 2 to 3 inches and heat to 350°F.
Add onion rings in batches and fry until golden brown, about 2 to 3 minutes.
Transfer to paper towels using slotted spoon and drain well.
Arrange onion rings in overlapping circle around edge of tart.
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