WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE
Provided by Food Network
Time 2h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- To make a crust:
- In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
- To make filling:
- Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
- To assemble:
- Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm
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Tamara Sellers
[email protected]This tart was absolutely delicious! The crust was flaky and buttery, and the filling was creamy and flavorful. The roasted tomatoes added a nice tang to the dish. I would definitely recommend this recipe.
Mike G
[email protected]I made this tart for my family and they loved it! The crust was crispy and the filling was flavorful. The roasted tomatoes added a nice touch of sweetness. I will definitely be making this again.
Jounal Uddin
[email protected]This tart was easy to make and turned out great! The flavors were well-balanced and the crust was flaky. I would definitely recommend this recipe.
Suleiman Sani
[email protected]I'm a big fan of spinach and portobello mushrooms, so I knew I would love this tart. And I was right! The flavors were amazing and the crust was perfect. I will definitely be making this again.
coops corner
[email protected]This tart was delicious! The crust was flaky and the filling was creamy and flavorful. I loved the combination of spinach, portobello mushrooms, and roasted tomatoes. This is a great recipe for a special occasion.
Rik
[email protected]I made this tart for a brunch party and it was a huge success! Everyone loved it. The flavors were perfect and the presentation was beautiful. I will definitely be making this again.
Zaida Martir
[email protected]This tart was easy to make and turned out beautifully. The crust was crispy and the filling was flavorful and moist. I especially loved the roasted tomato vinaigrette. It added a nice tang to the dish.
Raja premi Yadav
[email protected]I'm not usually a fan of spinach, but this tart changed my mind. The flavors were so well-balanced, and the roasted tomatoes really made the dish. I'll definitely be making this again.
Julius Chisanga
[email protected]Made this tart last night and it was a hit with my family! The roasted tomatoes added a lovely sweetness to the dish, and the spinach and portobello mushrooms were cooked perfectly. The pastry crust was flaky and buttery. Will definitely be making th
Awuah Enoch
[email protected]This warm spinach portobello tart was a delightful culinary experience. The combination of flavors and textures was simply divine. The roasted tomato vinaigrette added a tangy and refreshing touch to the dish, perfectly complementing the earthy flavo