Tomato and Spinach Tart
- erinna Chng
- Feb 8
- 1 min read
We love tarts! But the process of making them at home seems to be very inconvenient dues to the mess and techniques required. This recipe does not require much technique. Any stand mixer or hand held mixer will do the trick.
This recipe is enough to make 2 x 4.5 inches Tart. Double the recipe to make a standard 9 inches tart.
Preheat the oven at 220 degree celsius.
Cut the cold butter (very cold butter) into cubes. Together with the flour and salt, add it into a mixing bowl and start mixing. In less than few minutes, the mixture will turn out like that.
1
Searing the Beef
This recipe is enough to make 2 x 4.5 inches Tart. Double the recipe to make a standard 9 inches tart
Notes
1
Tart Crust
Preheat oven @ 220 degree celsius
In a large mixing bowl, add in flour and cold chopped cutter
Use the Paddle attachment to mix the flour and butter into breadcrumb texture
Mix the egg and cold milk in a seperate small bowl and pour the egg mixture into the flour-butter mixture
Continue to mix until the flour and egg form a dough
Transfer the dough into a board lined with plastic wrap.
Add another layer of the plastic wrap on top of the dough and roll into a round 3 mm thick dough
Remove the top layer of the plastic wrap and trim enough dough to cover the base and side of the tart mould.
Flip the flattened and trimmed dough onto the mould
Gently press the rolled dough onto the mould, with the plastic wrap still on the top
Remove the plastic wrap and trim off any excess
Chill the tart in the refrigerator to about 10 mins to prevent shrinking during baking
Remove from fridge, cover the base of the tart with aluminium foil or baking paper
Fill the base with pie weights or baking ceramic balls
Blind bake the tart in the oven for 10 mins then remove the tart from the oven
Remove the pie weights and aluminium foil
Brush with eggs and prick the base of the tart with a fork
Continue to bake for another 10 mins or until the base is slightly golden brown in colour
Remove from oven and add in the prepared fillings
2
Prepare the fillings while the tarts are in the oven
3
Bechamel Sauce
In a heated saucepan, melt unsalted butter
Add in flour into the melted butter and stir vigourously until a lump of dough are formed
Slowly add in the milk and continue to stir vigorously until the milk mixture becomes smooth
Add in spinach, cheese and salt
Still until cheese is melted and well combine
4
Assembling the tart
Add in the fillings to the brim of the tart base.
Top with sliced cherry tomatoes
Baked for another 10 minutes until the top of the fillings start to bubble and turn golden brown
Remove from the oven and remove the tart from the tart mould.
Place it on a serving plate and garnishes with sweet
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Tomato and Spinach Tart
eckitchensg
Servings :
2 x 4.5 inches Tart
Calories:
Prep Time
30 min
Cooking Time
30 min
Rest Time
0 min
Total Time
1 hour
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