14 hours ago
Monday, May 4, 2009
My husband went to a NY Yankees game and left me home alone on a Friday night.
I was going to get into some serious trouble and do some major damage.
While the cat's away, the mouse will play!
No, I didn't have any Chippendale dancers here......(not my type, I like men with a little meat on their bones).
I was going to cook things that my husband won't eat and invite some girl friends over for a a ladies' night.
Hmmmm, he hates feta cheese, mushrooms and most organ meats. Not a big list, but it still limits some great foods made with these ingredients.
Since I knew my friends probably had zero interest in eating liver or sweetbreads (cows' glands), I thought I would make a ladies' night quiche.
I made this delicious tart using fresh spinach, cherry tomatoes and FETA cheese!
It was Delicious!
Ladies' Tart with Feta, Cherry Tomatoes and Spinach (men can eat this too)
9" tart shell, or pie crust (I make Martha Stewart's Pate Brisee recipe)
1 bunch of fresh spinach (not baby spinach)
10 cherry tomatoes, cut in half
2 eggs, and 1 egg yolk
1 1/2 cups of half and half or heavy cream
salt & pepper
1 garlic clove, mashed
1 tbsp of grated parmesan cheese
a small container (about 6 oz.) of crumbled feta cheese
Start with rolling out your pastry to fit a 9" pie dish or tart pan with removable bottom. (you know how much I love my tart pans!).
Blind bake the shell for 12 minutes at 375F degrees by covering with foil and placing pie weights in the center to hold the pastry in place.
*I could not find my pie weights, so I used a few rocks from the garden. Very industrious of me!
Meanwhile, make your custard by whisking 2 eggs with 1 yolk, the cream or half and half & the parmesan and feta cheese.
Steam your fresh spinach leaves in boiling water or in the microwave for about 3 minutes until wilted. Make sure you squeeze out all the water in the leaves, otherwise the tart will be soggy.
Chop your spinach leaves on a cutting board and add to the custard mixture.
Chop your garlic clove and mash with a little salt to form a paste.
Add this to your spinach, cheese, egg custard in the bowl.
Cut your cherry tomatoes in half and sprinkle with kosher salt and a tiny bit of olive oil to coat. Set aside.
Remove foil from the tart shell and pour your custard into prebaked pie shell.
Scatter cherry tomato halves on the top of the tart and grind with black pepper.
Bake on a cookie sheet at 375F for about 45 minutes until puffed and golden.
Remove tart ring by placing a can underneath and sliding off collar.