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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Patrick Mahomes
[email protected]I followed the recipe exactly and the tart turned out terrible. The crust was soggy and the filling was bland. I would not recommend this recipe.
Dennis NONO
[email protected]This tart was a bit bland for my taste. I think I would add more seasoning next time.
Sp Ziddiz
[email protected]I've made this tart several times and it's always a hit. It's a great dish to serve for brunch or lunch.
Sabbir Ahamed
[email protected]This tart was easy to make and turned out great! I will definitely be making it again.
Biddut islam
[email protected]I'm not a big fan of spinach, but I loved this tart! The roasted tomato vinaigrette really made the dish.
Abo Luqman
[email protected]This tart was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
May anne Gemeniano
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. I will definitely be making this again.
Rashed Yarmal
[email protected]This tart was a bit more work than I expected, but it was worth it. The flavors were amazing and the presentation was beautiful. I will definitely be making this again for special occasions.
she_is enerh
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was flaky, the filling was creamy and flavorful, and the roasted tomato vinaigrette added a nice touch of acidity. I would definitely recommend this recipe!
Zayat Ullah
[email protected]This tart was easy to make and turned out beautifully. The flavors were well-balanced and the crust was perfect. I will definitely be making this again!
tai jons Majaca
[email protected]I made this tart for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. The crust was flaky and buttery, the spinach and portobello filling was creamy and flavorful, and the roasted tomato vinaigrette added a nic
Tom and Jerry
[email protected]This tart was absolutely delicious! The roasted tomato vinaigrette was the perfect complement to the creamy spinach and portobello filling. I will definitely be making this again!