Tuesday, April 7, 2009

Let's Try a New Recipe! Spinach Tart!

After reading the premise behind the blog 101 Cookbooks, I was inspired to try a recipe from one of my many cookbooks. I own at least 30 cookbooks (!), a collection of family recipes and recipes I have concocted. I generally use "Essentials of Classic Italian Cooking," by Marcella Hazan or my parents’ recipes (my dad is a chef and my mom is an awesome cook).

I leafed through "Everyday Food: Great Food Fast," by Martha Stewart Living Magazine and found 2 recipes for vegetable tarts using frozen puff pastry dough. [Disclaimer:The Cooking Accountant is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.] One is a Mushroom Tart with mushrooms, spinach and goat cheese. The other was an Asparagus Gruyere Tart and the link has a video showing you how to prepare the tart, including how to roll out and score the dough. I rolled out the dough but I didn't use a ruler to measure or trim the edges because that is overkill (I just folded them over).

Since I didn't have mushrooms and goat cheese on hand, I decided to improvise and create a spinach tart. I followed the steps in the recipe but instead sautéed half an onion and a package of frozen chopped spinach as the topping with olive oil, salt and pepper. It came out really good and wasn't at all difficult to prepare.

I think you could make great appetizers by cutting the dough into little squares (or other shapes) and placing the topping in the middle. I might try this next time I have people over.

I have used phyllo dough many, many times, but I have never used frozen puff pastry sheets that you have to roll out. Have you used frozen puff pastry sheets and what did you make? Let me know!


  1. those tarts sound amazing!! sorry i've been lagging behind on reading your blog. things have been a little hectic recently. but i'm getting things back in order now.

  2. They were really easy to make.

    No problem - I am just thankful that you like reading it. :-)