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Tart that’s part quiche, part lasagna

May 7, 2014
By ALISON LADMAN - The Associated Press , Tribune Chronicle

Lasagna isn't typically associated with Mother's Day, but it is the dish that inspired us this year as we searched for a fresh way to offer Mom a delicious brunch.

Fact Box

Ricotta spinach tart

Start to finish: 1 hour (20 minutes active)

Servings: 6

1 package prepared pie dough

1 teaspoon olive oil

1 clove garlic, minced

5-ounce package baby spinach

1 egg

2 cups ricotta cheese

2 tablespoons chopped fresh thyme

Zest of 1 lemon

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup grated Asiago cheese

Heat the oven to 375 F. Coat an 8-inch tart pan with a removable bottom with cooking spray. Press the pie dough into the tart pan, trimming any excess.

In a skillet over medium-high, heat the oil. Add the garlic and cook for 1 minute. Add the spinach and cook until completely soft and most the of the liquid has evaporated, 4 to 5 minutes. Transfer the spinach to a fine mesh strainer. Using a spoon or silicone spatula, press the spinach to extract any remaining liquid.

In a medium bowl, beat the egg, then add the ricotta, thyme, lemon zest, salt, pepper and spinach. Stir to combine. Spread the mixture in the prepared tart shell and sprinkle with Asiago cheese. Place on a baking sheet and bake for 35 to 40 minutes, or until puffed and golden brown. Allow to cool slightly. Serve warm or at room temperature.

Nutrition information per serving: 350 calories; 200 calories from fat (57 percent of total calories); 22 g fat (10 g saturated; 0 g trans fats); 70 mg cholesterol; 25 g carbohydrate; 1 g fiber; 2 g sugar; 14 g protein; 460 mg sodium.

 
 
 

 

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