Tomato and Spinach Tart

[quicklook-recipe prep_time=”15 min” cook_time=”60 min” serves=”4″ details=”” ] Unlike prepared crusts sold in pie tins, the refrigerated piecrust called for

[quicklook-recipe prep_time=”15 min” cook_time=”60 min” serves=”4″ details=”” ]

Unlike prepared crusts sold in pie tins, the refrigerated piecrust called for in this recipe is sold folded and wrapped in plastic.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 refrigerated piecrust (from a 15 oz. package)
  • 1/2 cup orzo or spaghetti broken into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried basil, crumbled

[/ingredients-left]
[ingredients-right]

  • 1 cup low-fat cottage cheese
  • 2 large eggs
  • 1 package (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
  • 1 cup coarsely shredded low-fat Monterey Jack cheese (4 oz.)
  • 2 large tomatoes

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 15 minutes”]

[step-item number=”1″ image_url=”” title=”” ] Heat oven to 450°F. Fit crust into a 9-inch pie pan and make a fluted stand-up edge. Place a square of foil on the crust and fill with dried beans, rice or pie weights. Bake, uncovered, until lightly golden, 9 to 11 minutes. Remove from oven and remove dried beans. Meanwhile, cook the orzo according to package directions and drain well.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat oil in a 12-inch skillet over medium-high heat 1 minute. Add onion, reduce heat to medium and sauté, stirring occasionally, until tender, 5 minutes. Add garlic and basil and sauté, stirring occasionally, 2 minutes. Remove skillet from heat and stir in orzo.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Purée the cottage cheese with the eggs in a food processor or blender; add to skillet. Mix in spinach and Monterey Jack cheese, mix well. Spoon into prepared piecrust and smooth top with a spatula. Bake, uncovered, 25 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Meanwhile, core and slice tomatoes and drain on paper towels. Arrange on baked tart in an overlapping circle. Bake, uncovered, 20 minutes more or until a knife inserted in center comes out clean.[/step-item]
[/step-list-wrapper]
[nutrition-info calories=”593″ calories_fat=”” fat=”31g” sat_fat=”” choles=”129mg” sodium=”639mg” carbs=”55g” sugars=”” protein=”25g” fiber=” “]

[/nutrition-info]

Originally Published in Reader's Digest

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