Friday, April 17, 2015

A Spinach Tart Recipe That Kids Love

In the post "A Trick to Get your Kids to Eat Veggies"  I say that I make a spinach tart or pie that my kids love. Well, this is my secret weapon in regards to veggies. I may or may not have added different vegetables in the past, without them noticing, but definitely did.  

It is workable that way. You can add grated carrots or any new vegetable that you want to introduce to them (broccoli or eggplant) in the mixture and it will not be visibly obvious! The important thing is that they taste it, realize that they like it, and only then you tell them what vegetables they are eating and most importantly, liking. OK enough conspiracy, for now.

You can use your imagination and add whatever you wish. I make one with eggs, ham and cheese, and another one with onions and fish which is very good also. Just be creative, it'll turn out well, once you get the hang of making tarts you'll be coming up with new ones very often.

Disclaimer: there's a lot of eyeballing in this recipe, to me, it's as easy as making rice or boiled eggs.

Onions: 2 or 3 big ones.
Spinach: 1 or 2 bags depending on how thick/tall you want your tart to be. I used 1.
Eggs: 2 raw and 3 boiled
Parmesan cheese: a bit less than a cup, more cheese is good, less is fine too.
Ricotta cheese or liquid cream : again a bit less than a cup.

How to make it

First, steam the spinach. Squeeze all the water from it. Sautè the finely chopped onions with olive oil and a bit of butter. Once the onions are cooked, put them in a bowl with the spinach. Add the parmesan and ricotta cheeses, the 2 raw eggs and stir all the ingredients together with salt, pepper and any spices you like. I like nut meg, especially with spinach.

Place the bottom layer of the dough in a tart pan and spread the filling. Cut up the 3 boiled eggs and situate them over the spinach mixture. Cover everything with the other dough disc. Stick the edges of the dough by pressing them together one over the other.

Bake it until brown or for 20-30 minutes in a medium to high preheated oven.

In case you make the dough
Second disclaimer: I now become the queen of eyeballing, be warned.

Flour: about 2 cups. 
Salt: 1 teaspoon.
Milk or water: add as much as the dough needs but start with...1/2 cup. 
Olive oil: approximately 1/2 cup, sometimes more, depending on how much flour you use.

Start by whisking together salt and flour. With your fingers, or a spoon, make a hole in the middle and pour olive oil and milk. Stir in and knead until a ball forms. Separate the dough into two balls and roll them out into discs. Done!

Do you like vegetarian tarts? Do you usually make them? What ingredients do you use? Let me know in the comments.

P.S. If you are interested: How to make Argentine Empanadas and Dulce de Leche.

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