CRUSTLESS FLORENTINE TART
You can cut this tart in small wedges and serve as an appetizer or as an additional side dish, or cut larger pieces for a light entree. Since it is served chilled or at room temperature, this makes perfect picnic food.
Provided by Mirj2338
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Cook the frozen spinach according to package directions.
- If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
- Cool and drain the spinach well; squeeze dry to remove excess juice.
- Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese.
- Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan.
- Top with pine nuts.
- Bake for 20 minutes.
- Cool on a rack and refrigerate until packing your picnic basket.
- Remove from cooler about one hour before serving, depending on weather conditions.
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Kristina Kovacevic
[email protected]This tart is so versatile. I've made it with different types of vegetables, cheeses, and even meats. It's always a hit!
Naresh Joshi
[email protected]I added some chopped bacon to the spinach filling and it was amazing! The bacon added a nice smoky flavor to the tart.
Rover Porter
[email protected]This tart is a great way to use up leftover spinach and artichoke dip. I simply spread the dip in a pie plate and topped it with shredded cheese. It was a quick and easy meal that my family loved.
Ghdd Wtyy
[email protected]I'm always looking for new quiche recipes and this one did not disappoint. The crustless version is a nice change of pace and it's just as delicious as a traditional quiche.
Yousuf Kazi
[email protected]I made this tart for my vegetarian friends and they loved it. It's a great way to get your veggies in and it's also very filling.
Imran Hossain
[email protected]This recipe was easy to follow and the tart turned out perfectly. I used frozen spinach and artichoke hearts, which made it even quicker to prepare.
ummey ibra
[email protected]I've made this tart several times now and it's always a crowd-pleaser. It's a great dish to serve for brunch, lunch, or dinner.
Mahi raani
[email protected]This was a great recipe! I made it for a brunch party and it was a hit. Everyone loved the creamy spinach filling and the crispy Parmesan cheese topping.
Nhlanhla Ntshingila
[email protected]I was skeptical about making a quiche without a crust, but I was pleasantly surprised. The tart held together beautifully and the flavors were delicious. I'll definitely be making this again.
Incredible DJ Whales
[email protected]This recipe is a keeper! It's a great way to use up leftover spinach and artichoke hearts. I also added some chopped sun-dried tomatoes for extra flavor. It was a hit with my family.
Elodie Sheldon
[email protected]I'm not usually a fan of spinach, but this tart changed my mind. The flavors were so well-balanced and the texture was perfect. I'll definitely be making this again.
AMIT SHIL
[email protected]This crustless Florentine tart was an absolute delight! The combination of creamy spinach, tangy artichoke hearts, and gooey cheese was heavenly. Plus, the simplicity of making this dish without a crust made it a breeze to prepare.