Crustlessflorentinetart Recipes

CRUSTLESS FLORENTINE TART

Crustless Florentine Tart image

You can cut this tart in small wedges and serve as an appetizer or as an additional side dish, or cut larger pieces for a light entree. Since it is served chilled or at room temperature, this makes perfect picnic food.

Provided by Mirj2338

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (10 ounce) packages frozen chopped spinach (or equivalent fresh)
1 clove fresh garlic, peeled & minced
2 eggs, slightly beaten
1/4 cup grated parmesan cheese
1 teaspoon mace or 1 teaspoon nutmeg
1 teaspoon salt (or your favorite substitute)
1 cup part-skim ricotta cheese
1/4 cup pine nuts
1 teaspoon olive oil

Steps:

Preheat oven to 350°.
Cook the frozen spinach according to package directions.
If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
Cool and drain the spinach well; squeeze dry to remove excess juice.
Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese.
Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan.
Top with pine nuts.
Bake for 20 minutes.
Cool on a rack and refrigerate until packing your picnic basket.
Remove from cooler about one hour before serving, depending on weather conditions.

CRUSTLESS FLORENTINE TART

Crustless Florentine Tart image

Make and share this Crustless Florentine Tart recipe from Food.com.

Provided by DNW7419

Categories Spinach

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

20 ounces spinach, chopped, frozen
1 medium garlic clove, peeled and minced
2 eggs, slightly beaten
1/4 cup parmesan cheese, grated
1 teaspoon nutmeg, ground (or mace)
1 1/2 teaspoons seasoning salt, substitute
1 cup part-skim ricotta cheese
2 ounces pine nuts, shelled
1 tablespoon olive oil

Steps:

Preheat oven to 350 degrees F.
Cook the frozen spinach according to package directions.
Cool and drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, nutmeg (or mace), seasoned salt, and ricotta cheese.
Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan. Top with the pine nuts.
Bake for 20-minutes.
Cool on a rack and cut in wedges to serve.

Nutrition Facts : Calories 155.3, Fat 11.5, SaturatedFat 3.1, Cholesterol 65.2, Sodium 160.1, Carbohydrate 5.6, Fiber 1.9, Sugar 0.9, Protein 9.3

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