Every once in a while we have some free time at work and I like to make something out of what’s around. As most of you know, see this is one of my favorite things to do. We always have a few ingredients lying around, buy information pills like dough, medications onions, eggs, among other random items. So on this rare slow day, I decided to put some of these ingredients to use. Well, we did plan this the day before, as we needed a few extra ingredients, but you get the picture. It turned out so good, my colleague’s said I had to write about it. As usual I didn’t really measure, but don’t let that stop you, it’s quite easy to make. This is a recipe for two tarts. We make dough in huge quantities so if you only want one tart cut recipe in half, but use one whole onion. Also, I don’t know how much commercial store bought dough makes, so use your best judgement. Of course homemade dough is best!
- 1 round of pastry dough devided into two
- 2 packages of frozen spinach
- 1½ large onions
- 1 package of grape tomatoes
- 1 8oz package of Gouda cheese
- 2 garlic cloves
- 2 tablespoons of butter
- Salt and pepper
- Milk or egg for wash on crust, or combine and use both.
- Preheat oven to 350
- Thaw spinach and squeeze out the liquid
- Roll dough into a rectangle like shape and place on parchment baking sheet, put in fridge
- In large skillet melt butter
- On medium heat sauté onion with salt and pepper
- Cover for about 20 minutes till you get some browning
- Chop garlic and separate the cloves
- Rinse and chop tomatoes in half, set to the side.
- Grate cheese
- Add spinach, garlic salt and pepper and sauté till ingredients are incorporated
- Grab dough and sprinkle a little bit of cheese on dough
- Then place spinach, onion in center of dough
- Spread it out leaving about an inch of dough for a crust
- Add tomatoe halves and sprinkle rest of cheese on top
- Fold edges of dough around the mixture.
- Doesn't have to be pretty, just make it so nothing will flow over.
- Egg or milk wash the crust.
- Back for 25-30 minutes.
- Check after 25 minutes
- You want a golden crust and bottom of tart to cook but don't burn it.
- Let cool before cutting and serving.
My dear friend Shawn made the most incredible deviled eggs. Well, clinic to be fair, sickness
his deep fried deviled eggs are the most incredible. One day I will get that recipe! This recipe is a close second, more about
if I do say so myself. He used our hot sauce, some butter and turn deviled eggs on their head, again. Here is what he did:
He hard boiled eggs, mixed equal parts room temperature butter with the egg yolks, added sautéed garlic, salt and pepper to taste. Grilled the egg whites in the pan that he sautéed the garlic in. Then, put mixture back in egg whites and sprinkled the plate with our Sweet Tart hot sauce to dip the deviled eggs into. Simple but, incredible.
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