Tuesday, November 17, 2009

Delectable Artichoke and Spinach Tart

Delectable Artichoke and Spinach Tart


4 Cups All-Purpose Flour

2 Tablespoons Olive Oil

Dash Of Salt



2 Pounds Spinach

3 Tablespoons Bread Crumbs

1 Cup Grated Parmesan Cheese

12 Artichokes, Cleaned

3 Tablespoons Olive Oil

1/2 Cup Milk

Salt & Pepper

1 Small Onion, Finely Chopped

To make the dough, put flour on a clean surface into a small mound. Add the salt, oil and about 1 cup of water to make the dough smooth. Knead for 10 or so minutes until dough is smooth. Divide dough in 2 portions approximately the same size, and let set for 1 hour, with a damp towel covering it.

While the dough is setting, start to prepare the filling by cooking the spinach in a large pot. Drain, squeeze dry and chop. Season with salt and pepper as needed. Slice the artichokes thinly, and cook with the onion until soft. Soak bread crumbs in milk, and then squeeze dry. Add the crumbs, and artichoke mixture to the spinach in a bowl, and add the parmesan. Mix well.

Preheat the oven to 400 degrees F. On a slightly floured surface, roll out each ball dough thinly, into an 11-12 inch circle. Brush a little oil into a 10 inch baking dish, and drape the first sheet of pastry over the pan, allowing an equal amount to overlap the rim. Put the filling into the pie pan, smoothing it evenly. Roll the left over dough, and place on top of the filling. Roll and press the edges inward. Brush oil on the top, and poke the top carefully. Bake for about 55 minutes, or until the pie is golden brown.

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