Spinach And Onion Tart With Cherry Tomatoes

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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, sales this is one of my favorite things to do.   We always have a few ingredients lying around, ask like dough, sildenafil 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!



Spinach And Onion Tart With Cherry Tomatoes
Prep time: 
Cook time: 
Total time: 
  • 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.
  1. Preheat oven to 350
  2. Thaw spinach and squeeze out the liquid
  3. Roll dough into a rectangle like shape and place on parchment baking sheet, put in fridge
  4. In large skillet melt butter
  5. On medium heat sauté onion with salt and pepper
  6. Cover for about 20 minutes till you get some browning
  7. Chop garlic and separate the cloves
  8. Rinse and chop tomatoes in half, set to the side.
  9. Grate cheese
  10. Add spinach, garlic salt and pepper and sauté till ingredients are incorporated
  11. Grab dough and sprinkle a little bit of cheese on dough
  12. Then place spinach, onion in center of dough
  13. Spread it out leaving about an inch of dough for a crust
  14. Add tomatoe halves and sprinkle rest of cheese on top
  15. Fold edges of dough around the mixture.
  16. Doesn't have to be pretty, just make it so nothing will flow over.
  17. Egg or milk wash the crust.
  18. Back for 25-30 minutes.
  19. Check after 25 minutes
  20. You want a golden crust and bottom of tart to cook but don't burn it.
  21. Let cool before cutting and serving.


Fish Two Ways

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friedfish1 friedfish2tilapia_spinich_lemon_pan tilapia_spinich_lemon_plate


As a quick post I thought I’d give you my tips for two easy ways to cook fish.  The first is a Tilapia.  A great fish that is not too fussy.  I like to make tacos with it but today we are going to steam it over spinach.  All you need is the fish, unhealthy spinach, a lemon, a garlic cove or two, olive oil and salt and pepper.  Simply pat fish the dry, salt and pepper it and set aside.  Next slice a lemon into rings, set aside.  Simple so far, right?  We are almost finished.  Grab your spinach that you have rinsed if you bought in a bundle or if you bought a bag simply open it.  Next saute it in a little olive oil and one or two chopped cloves of garlic.  Salt and pepper to taste.  Once the spinach has wilted lay the Tilapia on top then add the lemon slices on the fish, lower your heat, cover it and let sit till fish is opaque in the center, about 8-10 minutes depending on size.  Serve with whatever you like.  I usually have asparagus and some potato or a salad depending on my mood.

The second one is Flounder. Another white fish that is easy to tackle.  I usually use Tilapia for this but I recently went to the store and they were out, so I grabbed a flounder instead and it worked out perfectly.  This time we used flour, butter, egg and seasoning.  Very simple.  I usually don’t use egg with this recipe but since I never cooked Flounder it seamed as I was preparing it I should use an egg to help with the breading.    Normally what I do is salt and pepper the flower, dredge the fish in it dry and fry it up butter.  But, today we are going to do and extra step or two.  First salt, pepper and season the flour, I used some smoked paprika.  Next I beat one egg and set that aside.  Then take the fish and dredge it in the flower.  This is where I would normally put it the pan and cook it.  But I wanted a thicker crust so I the put it through the egg wash and re drudged it through  the flower.  I then put it in the frying pan with the melted butter and cooked it for 3-4 minutes on each side, till golden brown  and it had a nice flaky crust.  Now your probably asking how much butter?  Well, I leave that up to you……………..Along with whatever sides you like.  Enjoy!!!