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!
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
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.
Place the tomato slices on top of the spinach mixture.
Fold edges of the dough toward the center, for a decorative touch pleat every 3 inches.
Place the 3 oz of cubed brie on top of the tomato slices with the rind facing up.
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.
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:
Hope you enjoy!