Elizabethan Strawberry Spinach Tart Recipes

PAUL MCCARTNEY'S SPINACH TART

Steps:

• Preheat oven to 400.
• Place lined tart pan in oven, bake for 10-15 minutes.
• Gently cook spinach with half the butter, until wilted. Drain and chop finely.
• Heat rest of butter and cook onions until soft.
• Spread spinach and onion over bottom of pie crust.
• In processor or blender blend eggs, yolks, cream, mustard and seasonings.
• Stir in cheese then pour over spinach and onion and return to oven for 20-25 minutes, until top is golden.
• Turn off heat and leave in oven for 5 miutes (may leave oven door ajar to prevent over browning).
• Serve.

RUSTIC BRAIDED STRAWBERRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable.
• In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use.
• Lightly dust your work surface with flour. Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray). Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out. Spoon the strawberries on top of the cream cheese. Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling. Alternately fold each strip of dough over each other to create a braid. Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden, 25 to 30 minutes.
• Cool for 25 minutes before serving. Dust with confectioners' sugar to garnish and slice to serve.

ELIZABETHAN STRAWBERRY SPINACH TART

Steps:

• Wash and trim spinach.
• Put in large pot without draining.
• Add 1/4 cup wine.
• Cover and steam spinach over medium flame until wilted.
• Drain spinach and chop very fine (I did it in a blender).
• In same pot combine remaining wine, rose water, sugar, cinnamon, and salt.
• Bring to a boil, stirring to dissolve sugar.
• Add chopped spinach and stir to coat.
• Simmer on low flame, stirring occasionally, until all liquid evaporates.
• Remove from heat and set aside to cool.
• Meanwhile set aside 3/4 of strawberry slices for topping.
• Take remaining berries and puree with jam and syrup.
• Boil in sauce pan to reduce to spreading consistency, stirring often.
• Fill pie shell with spinach mixture and smooth.
• Spread layer of strawberry sauce over spinach reserving 2 tablespoons.
• Mix berry slices with remaining mixture to coat.
• Lay slices on top decoratively.
• If any sauce is left, drizzle on top.
• Chill at least 2 hours.
• Before serving sprinkle with powdered sugar.