Leek And Spinach Tart With Rice Crust Recipes

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SPINACH & RICE CRUSTLESS PIE



Spinach & Rice Crustless Pie image

A traditional recipe from Piedmonte made with a little Umbrian twist.

Provided by Deborah Mele

Categories     Savory Tarts

Time 1h40m

Number Of Ingredients 17

1 Tablespoon Olive Oil
1 Medium Onion, Finely Chopped
4 Tablespoons Finely Chopped Pancetta (Or Bacon)
1 Kg Fresh Spinach (About 2 1/4 Pounds)
1 1/2 Cups Rice
5 Cups Homemade Broth, Kept Warm (Chicken or Vegetable)
5 Eggs
1 1/2 Cups Grated Pecorino Cheese (Or Grated Parmesan)
1 Teaspoon Dried Oregano
Salt & Pepper
2 Tablespoons Butter
3/4 Cup Breadcrumbs
3 Cups Chopped Cherry Tomatoes
1 Garlic Clove, Peeled & Finely Minced
Salt & Pepper
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Chopped Fresh Basil

Steps:

  • Preheat oven to 350 degrees F.
  • Grease the sides and bottom of a 12 inch spring-form pan, and then sprinkle in 3/4 of the breadcrumbs.
  • Turn the pan from side to side to coat the sides and bottom with the crumbs.
  • Reserve the remaining breadcrumbs for the top.
  • Heat the oil in a heavy bottomed saucepan and add the onion and pancetta and cook until the onion is translucent, and the pancetta is lightly browned.
  • In a separate pan, wilt the spinach over low heat, then squeeze out all excess liquid, chop, and set aside.
  • Add the rice to the onions and toast over medium heat for about 5 minutes, stirring continually.
  • Add a ladle full of the broth and stir, cooking and adding broth as the rice cooks until it is al dente.
  • Add the spinach to the rice and mix well, then allow the mixture to cool to room temperature.
  • Reserving one egg yolk, lightly beat the rest of the eggs, and then stir these into the rice mixture along with the grated cheese and oregano.
  • Season with salt and pepper and mix well.
  • Pour the rice mixture into the prepared pan and smooth the top with a spoon.
  • Lightly beat the remaining egg yolk and brush it across the top of the torta, then sprinkle on the remaining breadcrumbs.
  • Bake the torta for 55 minutes to an hour until set.
  • While the torta is baking, mix together the topping ingredients in a small bowl and set aside.
  • Serve the torta warm or at room temperature in slices with a scoop of the tomato topping.

Nutrition Facts : Calories 300 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 599 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

FETA, SPINACH AND LEEK TART



Feta, Spinach and Leek Tart image

A delicious, easy to prepare tart, great for lunch or dinner, served with salad. I bought a rectangular tart tin and this was on the back so gave it a try and was thrilled with the result.

Provided by Janine Ross

Categories     One Dish Meal

Time 45m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 11

200 g feta
1 leek
20 g butter
160 g baby spinach leaves
1/2 cup sour cream
1/2 cup thickened cream
3 eggs
2 tablespoons basil leaves
3 eggs
cracked black pepper
2 sheets frozen puff pastry

Steps:

  • Preheat oven to 200°C.
  • Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
  • Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
  • Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
  • Combine in a bowl sour cream, cream and lightly beaten eggs.
  • Mix together.
  • Add the crumbled Feta, spinach and coarsely shredded basil leaves.
  • Season with cracked black pepper. stir well.
  • Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
  • Gently push the pastry into the sides of the pan then trim excess pastry.
  • Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
  • Pour the prepared cream cheese mixture into the pan.
  • Bake in the middle of the oven for 30-35 minutes until firm and golden.
  • Remove from baking tray before serving or cutting.

LEEK AND SPINACH TART WITH RICE CRUST



Leek and Spinach Tart With Rice Crust image

The delicious rice crust makes this pie so much tastier and so much healthier than pies with a pastry crust. I have adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge!

Provided by bluemoon downunder

Categories     Savory Pies

Time 1h30m

Yield 1 tart with rice crust, 6 serving(s)

Number Of Ingredients 15

1 1/2 cups long grain brown rice
1/2 cup sesame seeds
2 tablespoons tahini (see Notes)
1/2 cup whole wheat flour or 1/2 cup cornflour
2 1/2 teaspoons tamari (see Notes)
1 tablespoon olive oil
3 leeks, thoroughly washed, halved and finely sliced
4 garlic cloves, finely chopped
400 g baby spinach leaves, roughly chopped
1 tablespoon oil, extra
1/2 cup unbleached white flour
1 1/2 cups low-fat milk or 1 1/2 cups soymilk
2 teaspoons tamari (see Notes)
fresh ground black pepper, to taste
1 cup grated cheese (optional) or 1/2 cup pine nuts (optional)

Steps:

  • THE CRUST: Cook the rice for about 45 minutes in boiling water, or until quite soft; drain well but do not rinse; mix all the crust ingredients together and press into the base and sides of a lightly oiled 10 inch flan dish and chill while making the filling.
  • THE FILLING: Heat the oil in a non-stick pan and, over a low heat, sauté the leeks and garlic slowly for about 15 minutes; add the baby spinach leaves and sauté until they have just wilted, about 2 minutes. Set aside.
  • In another pan, blend the oil and flour and heat gently until bubbly, then stir in the milk or soy milk, tamari and freshly ground pepper.
  • Bring to the boil and cook, while stirring, to make a thick white sauce. Combine the leeks mixture and the sauce, and pour the mixture into the pie crust.
  • Bake in a moderate oven for 15-20 minutes. If you want a golden crisp topping, add the (optional) grated cheese in the last 5 minutes of baking. Or if you'd like some extra flavour and crunch, add the (optional) pine nuts in the last 5 minutes of baking.
  • Serve with a simple green salad or one of Theodore Kyriakou's fabulous Greek salads: Recipe #141988 or Recipe #141992.
  • NOTES: Tahini (one of the ingredients in most hummus recipes) is made from ground sesame seeds, and tamari is a pure form of soy sauce, free of chemicals and preservatives. Tamari can be used in any recipe instead of stock cubes. Both tahini and tamari are available in health food stores and larger supermarkets.

Nutrition Facts : Calories 496.3, Fat 15.7, SaturatedFat 2.6, Cholesterol 3, Sodium 4287, Carbohydrate 71.6, Fiber 7.8, Sugar 7, Protein 21.7

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