From the blog For Love of the Table
1 recipe Pâte Brisée (see below)
1 T. olive oil
1 T. butter
1 bunch spring onions (white and a few inches of the green), thinly sliced
1 T. picked thyme, minced
2 cloves garlic, minced
9 to 10 oz. stemmed spinach, washed (Cook the spinach in the water clinging to the leaves in a covered pot. When the leaves have wilted, remove from the heat and cool. Squeeze out the excess liquid and roughly chop.)
2/3 c. Whole milk ricotta cheese
1/3 c. cottage cheese
1 T. olive oil
2 t. flour
Salt, Pepper & nutmeg
4 oz. goat cheese, crumbled
To roll out the dough, let it warm up for a moment or two at room temperature. Line a baking sheet with parchment paper; set aside. Roll out the dough on a lightly floured surface into a circle that is about 1/8-inch thick and is about 15 to 16 inches across. Brush off the excess flour. Trim any ragged or uneven edges if you like. Transfer the dough to a parchment lined baking sheet. Cover loosely with plastic wrap and chill for at least 30 minutes.
Heat the olive oil and butter in a sauté pan set over medium heat. Add the spring onions, thyme, and garlic along with a pinch of salt. Cook gently until the onions are tender and translucent. Remove from the heat and add the chopped spinach, tossing to coat. Taste & correct the seasoning with salt & pepper. Allow the mixture to cool to room temperature.
Place the ricotta and cottage cheese in the food processor and process until it is smooth. Add the oil & flour and process to combine. Season to taste with salt, pepper and a pinch of nutmeg.
Spread the cheese mixture in a circle in the center of the chilled pâte brisée, leaving a 2-inch border of dough. Toss the goat cheese with the spinach mixture and scatter this over the ricotta mixture . Pull up the edges of the crust and gently flip them over the filling to form a wide, rustic edge. Pleat the dough as necessary, pressing lightly into place.
Bake the tart in a 400° oven on the lowest rack (or in the middle with the sheet pan sitting directly on a preheated baking stone). Bake until the cheese is bubbling and the crust is crisp and golden brown—about 35 minutes. Slide the tart (with the parchment) onto a rack and let rest for 5 minutes (or cool until just tepid) before serving.
Tart serves 4 as an entrée, or 8 as an appetizer with a small salad.
Pâte Brisée (Short Crust Pastry)
1 3/4 c. all-purpose flour (200g)
1/2 t. salt
10 1/2 T. cold unsalted butter, cut into pieces (150g)
1/4 to 1/3 c. ice water
Combine the flour and the salt in a medium-sized bowl. Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle 3 T. ice water over the flour/butter mixture. Using your hands, fluff the mixture until it begins to clump, adding more water if necessary. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do. Form the finished dough into a thick disk. Chill for at least 30 minutes.
http://www.forloveofthetable.com/2010/05/market-inspirationsspinach-spring-onion.html
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010 Paige Vandegrift, All Rights Reserved