Spinach and Gruyère Tart in a Three-Pepper Crust

Spinach and Gruyère Tart in a Three-Pepper Crust
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup (2 ounces) shredded Gruyère cheese, divided
  • 3 tablespoons chilled butter, cut into small pieces
  • ½ cup (2 ounces) shredded Gruyère cheese, divided
  • Cooking spray
  • ¼ teaspoon ground red pepper
  • 4 ½ tablespoons ice water
  • 4 ½ tablespoons ice water
  • + 61 more ingredients
    • 1 cup all-purpose flour
    • ½ teaspoon salt, divided
    • Filling:
    • 1 cup all-purpose flour
    • Crust:
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon ground red pepper
    • 1 cup all-purpose flour
    • 1 cup all-purpose flour
    • Cooking spray
    • 1 (8-ounce) carton egg substitute
    • ¼ teaspoon white pepper
    • 1 (10-ounce) package fresh spinach
    • ½ cup (2 ounces) shredded Gruyère cheese, divided
    • Cooking spray
    • Crust:
    • Filling:
    • 4 small Yukon gold potatoes (about 1 pound)
    • ¼ cup water
    • ½ cup chopped onion
    • 4 small Yukon gold potatoes (about 1 pound)
    • 1 (10-ounce) package fresh spinach
    • Crust:
    • 1 (8-ounce) carton egg substitute
    • ½ teaspoon salt, divided
    • ¼ teaspoon white pepper
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup water
    • ½ teaspoon salt
    • Cooking spray
    • ½ teaspoon salt, divided
    • 4 small Yukon gold potatoes (about 1 pound)
    • ¼ teaspoon freshly ground black pepper
    • 1 (8-ounce) carton egg substitute
    • ½ cup chopped onion
    • ¼ teaspoon white pepper
    • ½ cup chopped onion
    • 4 ½ tablespoons ice water
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 1 (8-ounce) carton egg substitute
    • 1 (10-ounce) package fresh spinach
    • ¼ cup water
    • 4 ½ tablespoons ice water
    • Filling:
    • ¼ teaspoon freshly ground black pepper
    • 4 small Yukon gold potatoes (about 1 pound)
    • ¼ teaspoon white pepper
    • 3 tablespoons chilled butter, cut into small pieces
    • Filling:
    • 3 tablespoons chilled butter, cut into small pieces
    • ½ cup chopped onion
    • ½ teaspoon salt, divided
    • ¼ cup water
    • ½ cup (2 ounces) shredded Gruyère cheese, divided
    • Crust:
    • ¼ teaspoon ground red pepper
    • ¼ teaspoon ground red pepper
    • 1 (10-ounce) package fresh spinach
    • 3 tablespoons chilled butter, cut into small pieces
    • ½ teaspoon salt

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and peppers in a food processor; pulse 2 times. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. Place mixture in a bowl. Sprinkle surface with ice water, 1...

View full recipe at My Recipes

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