Spinach, pancetta, and roasted garlic tart

6 servings

Ingredients

Quantity Ingredient
2 Heads garlic
Flour for rolling
½ Recipe Pâte Brisée; (see below)
2 bunches Spinach - (1 lb ea); stemmed, washed
1 tablespoon Extra-virgin olive oil
5 ounces Thinly sliced pancetta; minced
3 mediums Yellow onions; finely chopped
Coarse salt
Freshly ground pepper
2 cups Freshly grated Parmigiano-Reggiano cheese
4 larges Eggs
=== PÂTE BRISÉE ===
2½ cup All-purpose flour
1 teaspoon Salt
1 teaspoon Sugar; optional
1 cup Cold unsalted butter; cut in small pieces

Directions

PÂTE BRISÉE: In the bowl of a food processor, add flour, salt, and sugar.

All ingredients should be cold. Add the pieces of butter, and process for approximately 10 seconds or until the mixture resemble a coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.) Add ¼ to ½ cup ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic, and chill for at least an hour. (Makes two 8- to 10-inch tarts) TART: Heat oven to 350 degrees. Place garlic in ovenproof dish, and bake until soft, 40 to 45 minutes. When cool enough to handle, cut ½-inch off the top and squeeze out pulp. Set aside. On a lightly floured surface, roll out pastry to a thickness of ⅛-inch. Place pastry in an 11-inch tart pan; press to fit into bottom and up the sides of pan. Trim excess pastry by rolling the rolling pin across the top. Refrigerate for 1 hour. Heat oven to 375 degrees. Line pastry with parchment paper, pressing into the edges, and fill with pie weights, beans, or rice. Place on baking sheet, and bake for 20 to 25 minutes. Heat 2 tablespoons water in a large sauté pan over medium heat. Add spinach, cover and cook until spinach is barely wilted, 2 to 3 minutes. Remove with tongs to a colander, and set aside to cool. When spinach is cool enough to handle, squeeze out excess water. Chop coarsely and set aside. Heat olive oil in a large sauté pan over medium heat. Add pancetta, and cook until pancetta has rendered much of its fat. Add onions, and cook until softened, 7 to 10 minutes. Uncover, raise heat to high.

Stirring constantly, cook until mixture turns a rich golden brown, 3 to 5 minutes. Stir in the spinach and roasted garlic. Season with salt and pepper. Turn the filling into a bowl, and cool. Blend in the cheese and eggs. Pour filling into prepared tart shell. Bake until the filling is set and the pastry browned, about 45 minutes. Cut into 8 wedges, and serve hot.

Serves 6 to 8.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 278 Calories (kcal); 6g Total Fat; (18% calories from fat); 10g Protein; 46g Carbohydrate; 125mg Cholesterol; 395mg Sodium Food Exchanges: 2½ Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart

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