How to Bake Spinach And Onion Tart
Yields: two 7’’ x 11’’ tarts
Preparation time: 15 mins + 30 mins(inactive)
Cooking time: 1 hour 5 mins
Ingredients needed to make Spinach And Onion Tart:
- 1 ½ lb fresh spinach leaves, rinsed and dried
- 5 Vidalia onions, thinly sliced
- Two (8 oz) frozen puff pastry sheets, thawed
- ¼ cup heavy cream
- 2 large egg yolks
- 4 tbsp unsalted butter
- All purpose flour, for dusting
- ¼ tsp freshly ground black pepper
- 1 tbsp sea salt
Cooking instructions for Spinach And Onion Tart:
- Add a large splodge of butter in a deep-bottomed saucepan and melt it over moderately low heat.
- Throw in the chopped onions and sauté for about 15 minutes, while stirring often, until they soften and turn lucid.
- Slice off the centre ribs of the spinach leaves and set aside.
- Fill a large stockpot with water and stir a couple of salt into it.
- Bring this salted water to a boil and drop in the spinach leaves to cook for a couple of minutes or until they wilt.
- Tip the contents of the pot into a colander to drain and squeeze out any extra cooking liquid from the spinach when cool enough to handle.
- Dump these spinach leaves into the sautéed onions, along with a dash of salt as well as a fair amount of black pepper and cook for about 20 minutes, until the juices oozes out from them and make the mixture somewhat soggy; turn off the heat and set aside to cool.
- Warm up your oven to 400 degrees F and spread a sheet of parchment paper across two baking sheets.
- Dust your working surface lightly with flour and roll out each puff pastry sheet into a 7’’ x 11’’ flat rectangle of about 1/8’’ in thickness.
- Place each flatted pastry onto one lined baking sheet and leave it in the fridge for about half an hour to chill.
- Remove them from fridge and mark a ½’’ border along their sides using a sharp knife.
Image credit: Wikimedia Commons
