Warm Spinach Portobello Tart With Roasted Tomato Vinaigrette
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
110 g
Cream Cheese1 cup
Margarine1 tsp
Salt1.25 cups
Flour1360 g
Tomatoes2.5 tsps
Garlic (chopped)1 tsp
Pepper1 cup
Balsamic Vinegar450 g
Mozzarella (julienned)Directions:
1
Preheat oven to 375 degrees
2
To make a crust: In a food processor, mix cream cheese and margarine
3
Add salt and flour
4
Mix until a ball forms
5
Refrigerate
6
Roll out on a floured surface to fit an 8inch fluted tart pan
7
Weight with pie weights, beans or rice in foil, and bake for 15 minutes
8
Cool, remove from pan and set aside
9
To make filling: Plunge tomatoes into simmering water for 15 seconds
10
Drain
11
Remove skin and seeds
12
Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper
13
Bake for 1 1/2 hours
14
Cool slightly and coarsely chop
15
In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons
16
Add reduced vinegar to the tomato mixture and set aside
17
In a large skillet, heat 2 tablespoons of the olive oil over medium heat
18
Add the remaining 2 teaspoons garlic and cook until golden
19
Remove and set aside
20
In the same skillet, add the remaining tablespoon of olive oil
21
Increase heat and sear portobello strips on all sides until browned
22
Stir in the reserved garlic, turn off heat but keep warm
23
To assemble: Place spinach in the cooled tart shell
24
Arrange warm portobellos like spokes of a wheel on top of spinach
25
Sprinkle with salt and pepper
26
Top with mozzarella
27
(the tart may be assembled to this point and set aside
28
) Preheat the broiler
29
Broil briefly until cheese is melted
30
Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm