Tomato and Spinach Tart
Author: 
Recipe type: Main
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2 x 4.5 inches Tart
 
This recipe does not require much technique. Any stand mixer or hand held mixer will do the trick.
Ingredients
Tart Crust
  • 75g Cake Flour
  • ⅛ teaspoon Salt
  • 30g unsalted butter
  • 15g egg
  • 10g cold milk
Fillings
  • 1 tablespoon oil
  • 30g Chopped Spinach
  • 5 leaves Sweet Basil
  • 25g Mozzarella Cheese/ Pasta Mixed Cheese
  • ¼ teaspoon Salt
Bechamel
  • 125ml milk
  • 15g unsalted Butter
  • 12g flour
Others
  • 5 pieces Cherry Tomatoes (Sliced)
Instructions
Tart Crust
  1. Preheat oven @ 220 degree celsius
  2. In a large mixing bowl, add in flour and cold chopped cutter
  3. Use the Paddle attachment to mix the flour and butter into breadcrumb texture
  4. Mix the egg and cold milk in a seperate small bowl and pour the egg mixture into the flour-butter mixture
  5. Continue to mix until the flour and egg form a dough
  6. Transfer the dough into a board lined with plastic wrap.
  7. Add another layer of the plastic wrap on top of the dough and roll into a round 3 mm thick dough
  8. Remove the top layer of the plastic wrap and trim enough dough to cover the base and side of the tart mould.
  9. Flip the flattened and trimmed dough onto the mould
  10. Gently press the rolled dough onto the mould, with the plastic wrap still on the top
  11. Remove the plastic wrap and trim off any excess
  12. Chill the tart in the refrigerator to about 10 mins to prevent shrinking during baking
  13. Remove from fridge, cover the base of the tart with aluminium foil or baking paper
  14. Fill the base with pie weights or baking ceramic balls
  15. Blind bake the tart in the oven for 10 mins then remove the tart from the oven
  16. Remove the pie weights and aluminium foil
  17. Brush with eggs and prick the base of the tart with a fork
  18. Continue to bake for another 10 mins or until the base is slightly golden brown in colour
  19. Remove from oven and add in the prepared fillings
Prepare the fillings while the tarts are in the oven
Bechamel Sauce
  1. In a heated saucepan, melt unsalted butter
  2. Add in flour into the melted butter and stir vigourously until a lump of dough are formed
  3. Slowly add in the milk and continue to stir vigorously until the milk mixture becomes smooth
  4. Add in spinach, cheese and salt
  5. Still until cheese is melted and well combine
Assembling the tart
  1. Add in the fillings to the brim of the tart base.
  2. Top with sliced cherry tomatoes
  3. Baked for another 10 minutes until the top of the fillings start to bubble and turn golden brown
  4. Remove from the oven and remove the tart from the tart mould.
  5. Place it on a serving plate and garnishes with sweet basil
  6. Serve hot
Notes
This recipe is enough to make 2 x 4.5 inches Tart. Double the recipe to make a standard 9 inches tart
Recipe by eckitchensg at http://eckitchensg.com/2015/08/tomato-and-spinach-tart/