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Rustic Tart – Spinach Pear and Brie

I talked a little bit yesterday about how I come up with the recipes I put together and now you get to enjoy the fruits of that labor. Not only that but since one of my childhood friends isn’t a fan of Spinach I tested out a version with Broccoli so you get two recipes in one! Enjoy!

Rustic Tart - Spinach Pear and Brie

INGREDIENTS: 8 oz chopped spinach , thawed and squeezed dried  (or 1-1/2 cups of pre-cooked broccoli cuts) ~ 6 oz Brie (3 oz cubed – 3 oz chopped fine) ~ 1/4 cup sunflower seeds ~ 1/4 cup vegetable broth ~ Salt and Pepper ~ 1 cup pears, cubed (canned) ~ 1 refrigerated Pie Crust ~ tomato slices (optional)

DIRECTIONS: Bring your pie crust to room temperature. Preheat oven to 475 degrees. Place spinach (or Broccoli), finely chopped brie, sunflower seeds, vegetable broth, 1/4 Tsp salt, 1/8 Tsp pepper and pears in a microwaveable glass bowl, stir to combine.

Adapted from a Recipe found in America’s Test Kitchen Quick Cookbook

Rustic Tart - Spinach Pear and Brie

Rustic Tart - Spinach Pear and Brie

Heat for approximately 1 minute to heat throughout, stir to combine and season with additional salt and pepper to taste.

Spray a cookie sheet with non-stick cooking spray and place pie crust on top. Spread spinach mixture on top of the pie crust leaving about a 1 inch border all the way around.

Rustic Tart - Spinach Pear and Brie

Place the tomato slices on top of the spinach mixture.

Rustic Tart - Spinach Pear and Brie

Fold edges of the dough toward the center, for a decorative touch pleat every 3 inches.

Rustic Tart - Spinach Pear and Brie

Place the 3 oz of cubed brie on top of the tomato slices with the rind facing up.

tart-6

Bake for 20-30 minutes or until crust is golden brown and cheese is melted and brown in spots. Rotate the sheet halfway through baking. Let cool slightly and serve in slices.

Rustic Tart - Spinach Pear and Brie

NOTE: I purposefully made this a meatless tart but it would be great with any meat mixed into the spinach mixture. Any meat used should be pre-cooked.

Rustic Tart – Broccoli Pear and Brie:

Rustic Tart - Broccoli Pear and Brie

Rustic Tart - Broccoli Pear and Brie

 Hope you enjoy!

Linking up with Jessica and Ashley.

and with Nikki from Chef in Training for Tuesday Talent Show .
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Comments

  1. this looks so yummy!!! i always wonder how people can come up with such amazing creations all on their own!!

  2. This looks so fancy!! Look at you! 🙂

  3. This looks YUMMY!

  4. Giveaways make me smile!!! lol. You go girl look at this!! It looks amazing!!!

  5. Mmmm. My vegetarian self is drooling.

    • I know I put a lot of meat in my recipes so I wanted to be sure to include some more veggie dishes this year! Glad you like it!

  6. Would this taste good without tomaters? I’m not a tomater fan but I love the rest of the ingredients!

  7. Brianne Bracco says:

    This looks sooooo yummy! I think I need to try and make for sure 🙂

  8. I love love love tarts. This looks great!

  9. you are so clever! this sounds amazing!

  10. Hmm….I’m just not sure about this lol. Pears in a savory dish??

    • Haha!! You can barely taste them but there is a hint of them and they were used more for the juices that would cook out of them. Keeping the spinach from getting crispy or dry.

  11. That looks amazing! I must make it! Friends make me smile 🙂

  12. Ummm…yum! This looks awesome!

  13. Yum I love all these ingredients, so I’m sure I would love this recipe!! Thanks for sharing!

  14. Ive never seen anything quite like this before, but it sure looks good!!!

  15. I’m literally drooling looking at these pictures! This is awesome!

  16. This looks amazing! Your cooking has truly expanded. I’m looking forward to seeing all the amazing things you’re going to make this year!

    • Thank you so much! I am trying to branch out more and more. I will be trying to cover every meal time too so its not all dinners.

  17. Hi, I found you on SITS. I love this recipe! I’d love to try it sometime.

  18. Everyone loves what you guys are up too. This type of clever work and reporting!
    Keep up the very good works guys I’ve incorporated you
    guys to my personal blogroll.

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