Spinach, Caramelized Garlic, and White Cheddar Tart
Happy Tuesday! We've been asked before a few months ago for more savory recipes to try in the springform pan, so we're always on the hunt for that! We also included a Crème Fraiche recipe below incase you can't find any at your local store. Keep an eye out for a blog post with all the uses for Crème Fraiche!
Like always, WE'D LOVE TO SEE what you make! @ELSTERWARE AND #ELSTERWARE ON INSTAGRAM AND FACEBOOK!
SHARE YOUR RECIPES WITH US, TOO! WE'RE ALWAYS LOOKING FOR SOMETHING NEW TO TRY!
1 ¼ all-purpose flour, plus more for dusting
1 pinch salt
1 cup cubed butter, chilled
3 heads garlic, cloves peeled
Kosher salt, to taste
1 Tbsp. olive oil
2 cups sharp white cheddar, grated
2 cups baby spinach, stems trimmed
1 Tbsp. balsamic vinegar
1 tsp. fresh sage, chopped
1 tsp. fresh tarragon, chopped
4 large eggs, room temperature
¾ cup crème fraiche
¾ cup heavy cream
2 cups dried beans or rice (simply for weighing down crust)
Heat the oven to 350° F. Pulse together the flour and butter in a food processor until it looks mealy, about 20 times. Drizzle in ¼ cup ice water while pulsing. Wrap the dough in plastic wrap and chill it for 2 hours.
Dust your 10 inch Elsterware Springform Pan with flour. Roll the dough to about ⅛" thickness and press it into the pie tin. Lay parchment paper on top of the dough.
Pour 1 or 2 cups of dried beans or rice onto the parchment paper. Bake the pie crust for 30 minutes and remove the beans and parchment paper. Bake the crust 10 more minutes and let it cool completely.
Coat the garlic cloves with olive oil and arrange them in an even layer on a sheet pan. Roast the garlic until it's caramelized and soft, about 40 minutes. Set the garlic aside to cool.
Sprinkle the cheese over the pie crust. Lay the spinach in the crust.
Whisk together the balsamic vinegar, eggs, sage, tarragon, crème fraiche and heavy cream. Season with pinches of kosher salt and freshly ground black pepper. Stir in the garlic cloves.
Pour the egg mixture over the spinach. Bake the tart until it's browned, 30- 40 minutes. Cool before serving.
Want to make your own Crème Fraiche?
Use the recipe below to make it in bulk and use for up to 2 weeks - you will have 1 ¼ cup leftover after using for this recipe!
1 pint heavy cream
2 tablespoons cultured buttermilk
1. Combine buttermilk and heavy cream in non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.