This is easy, quick and packed with flavor.
2 10 ounce packages of organic spinach, defrosted
1 onion chopped fine
¼ cup olive oil
3 cloves of garlic minced
6 eggs separated
1 cup matzoh meal
1/8 cup chopped dill
1 teaspoon each of salt and pepper
Using a clean dish cloth or cheesecloth, squeeze as much of the excess liquid out of the defrosted spinach as you can. Sauté the onion in ¼ cup olive oil until transparent, add garlic and sauté until cooked through. Add the spinach and cook for 3-4 minutes.
Remove from heat and allow to cool. Whip the egg white until stiff peaks form, Add yolks to cooled spinach mixture. Add matzoh, dill, salt and pepper. Gently fold in the whipped egg whites. Pour into oiled oven proof dish and bake for approximately 45 minutes at 350 degrees F.
Image Credit: Laurel Fan
3 large eggs
one 3 1/2-ounce log soft mild goat cheese such as Montrachet
1 cup milk
3/4 teaspoon salt
4 Tablespoons caramelized onions
1 tablespoon finely chopped fresh tarragon leaves or marjoram
1 eggplant sliced lengthwise*
1 large yellow heirloom tomato*
one large red tomato*
6 basil leaves chopped
1 cup olive oil
*about 12 slices of eggplant and 6 slices of each tomato
One sheet of the 100% butter pastry sheet OR make your own Pate Brisee
To make the custard: blend the eggs, goat cheese, milk, salt, onions, tarragon (or marjoram) in a food processor and pulse.
To assemble the eggplant and tomato tart: form pastry sheet or the rolled out Pate Brisee in a tart pan creating the pastry shell – press the dough onto the tin and trim off the excess. If using Pate Brisee, follow directions for prebaking shell in recipe. Next: pour the goat cheese mixture over the shell. Bake tart in pan in preheated oven 15 minutes. Reduce temperature to 375° F and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
Meanwhile, slice eggplant lengthwise into 1/4 inch thick slices and sauté in skillet with ½ cup olive oil. Sauté each eggplant slice until just brown and cooked through.
Alternate laying the sliced eggplant and tomatoes arranged on top of prepared goat cheese tart to form a circular fan (as in photo).
Sprinkle with chopped basil.
1 ¾ cup all purpose flour
2/3 cup cold unsalted butter, cut into small pieces
1 tsp fine salt
pinch of superfine sugar
1 medium egg
1 Tbsp cold milk
Parchment paper
Sift flour into a bowl and add salt and sugar. Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.
In a separate bowl, lightly beat the egg with the milk and pour it onto the flour mixture.
Using your hands, blend the mixture together and lightly knead to bring together. Try not to handle the dough too much. Roll the dough into a ball, wrap in plastic wrap, flatten it into a disk and chill for about 45 minutes to an hour. Roll the dough between two pieces of wax paper. Roll to about 3″ wider than the base of your tray. Remove the top paper and gently flip it into 8” tart pan. Press the dough onto the tin and trim off the excess. Pinch base of the tart shell and then place it into the fridge for another hour.
Image Credit: balise42
This is easy, quick and packed with flavor.
