A NOTE FROM CHEF: Inspired by my time goat herding in the mountains of Spain, this spinach artichoke tart brings me back to my college days aboard. Paired with a crisp Chardonnay, this is the perfect spring meal.
By Chef Scott Hybbeneth
RECIPE FOR TART DOUGH
- 2 C all purpose flour
- 2 tsp salt
- 1 stick butter, cubed
- 1 egg, beaten
- ice water, if necessary
STEP 1
Put flour and salt into a mixing bowl.
STEP 2
Work the butter in using your fingers. When the mixture has a cornmeal consistency, add the egg.
STEP 3
Work the dough into a ball. Use some ice water if more liquid is necessary.
STEP 4
Wrap dough in plastic wrap, refrigerate 30 minutes.
RECIPE FOR TART FILLING
- 1 ½ C spinach, cooked, drained dry, and chopped
- 1 can artichoke hearts, drained and chopped
- 1 C ricotta cheese
- ½ C goat cheese, cheve preferred
- 2 eggs, beaten
- 2/3 C heavy cream
- Salt and pepper to taste
- ¼ C bread crumbs
STEP 1
Preheat oven to 350. Roll out dough and line the bottom of a 10” pie pan
STEP 2
Mix all the filling ingredients together, EXCEPT bread crumbs.
STEP 3
Spread filling over prepared crust, top with bread crumbs.
STEP 4
Bake approximately 40 minutes until center firms up.
TO SERVE:
Enjoy with a glass of Carboy’s 2022 Horse Heaven Hills Chardonnay.
