This tart can be served warm or at room temperature and as either an appetizer or a main course. What more could any home cook ask?
Dough:
2 ¾ cup plus 2 tablespoons unbleached all purpose flour ½ teaspoon salt or to taste. 1 cup (16 tablespoons) unsalted butter cut into small pieces chilled 4 to 6 tablespoons ice water.
Filling:
2 pounds fresh spinach washed and tough stems removed ¼ pound pancetta diced 1 clove garlic minced about 2 tablespoons olive oil of necessary 1 bunch scallions trimmed and sliced 1 bunch fresh flat- leaf parsley stems discarded and leaves chopped 2 cups freshly graded parmigiano-reggiano cheese freshly ground black pepper to taste 2 large egg.
4 cups fresh bread crumbs. 1 large egg yolk beaten with 1 tablespoon milk for egg wash.
* Special equipment: 12- inch fluted tart pan with removable bottom.
1) Assemble the mise en place trays for the recipe.
2) To make dough mound the flour and salt on work surface and make a well in the center. Add the butter and using your fingertips rub into the flour until the mixture resembles small peas stir in the ice water a little at a time until the dough just holds together from into a ball wrap in plastic wrap and refrigerate for at least 30 minuets.
3) Preheat the oven to 350 degrees F. generously butter a 12-inch fluted tart pan with a removable bottom.
4) to make the filling blanch a spinach in a large pot of boiling water for 10 seconds. (Depending on the size of the pot, you may have to do this in two batches.) Drain well and refresh under cold running water. Drain again and let cool slightly. Squeeze out all the excess water from the spinach and chop it. Place it in a colander placed over a plate so that it can continue to drain and set aside.
5) in a large sauté pan cook the pancetta over medium heat for 4 to 5 minutes to render the fat. Add the garlic and cook for 2 to 3 minutes or just until the garlic stars to brown. Add 1 to 2 tablespoons of olive oil if the pan seems dry. Stir in the spinach and scallions and cook for 3 to 5 minuets until the spinach has wilted. Transfer to a large bowl and stir in the parsley and cheese. Season to taste with pepper allow the cool for about 15 minutes.
6) Add the egg and bread crumbs to the spinach mixture and stir to combine
7) Divide the dough into 2 pieces one slightly larger than the other. On a well-floured surface roll out the larger piece to a 14-inch circle carefully fit into the prepared tart pan spoon the spinach filling into the tart shell spreading it evenly and smoothing the top.
Roll out the remaining dough to a thin 12-inch circle lay the circle on top of the filling and pull the overhanging dough up over it press the edges of dough together and pinch them to make a raised edge using your thumb and index finger to flute the edge prick the top with a fork using a pastry brush coat the top of the tart with the egg wash.
9) bake the tart for 30 minutes or until the top is golden remove from the oven and let rest for 5 minutes remove the tart ring cut into wedges and serve.
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