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Category: Main Dish
Prep Time: Cook Time: Total Time:
I frozen pie crust or your own crust
1 garlic bulb, roasted
1/2 cup parsley (Itailan flat leaf)
1 cup spinach leaves with no stems (packed tightly in cup)
6 oz. cream cheese
4 oz. half-and-half cream
3 eggs, beaten
Salt and pepper to taste
Pre-bake the pie crust according to manufacturer's instructions. Cool. Roast the garlic cloves until soft. *see note
Remove garlic from peels and mash.
Cook the parsley and spinach in water until tender, 8-10 minutes. Drain and rinse with cold water. Squeeze out as much liquid as possible and chop finely. Mix in the garlic paste and spread the mixture evenly over the bottom of the pie crust. Mix thoroughly the cream cheese and the cream. Add the beaten eggs. Season with salt and pepper. Pour the egg-cheese mixture over the parsley-spinach-garlic paste and bake at 350 degrees F until set, about 25 minutes (Cover edges of crust with foil if it is getting too brown.)
********************************************
Roast Garlic
Preheat oven to 375 degrees F.
Turn the whole bulb of garlic on its side, and with a sharp knife, cut off the top 1/3rd of the bulb. Be sure to cut the top (pointed end), and not the bottom (flat, root end).
Place each whole garlic on a piece of foil, about 8-inches square, with the cut side up. Drizzle one teaspoon of olive oil over the cut surface, and sprinkle with salt. Draw up the foil and wrap the garlic to seal (the bulbs will look like chocolate kisses when wrapped).
Place in a baking dish and roast for 45-60 minutes, depending on size, until the garlic is soft, and golden-brown. Remove from foil, and serve. The cloves will pop right out of the paper skin when squeezed. Roast several at one time and refrigerate for later use.
(can bake when baking crust if temp is same)
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Roasted Garlic Spinach Tart
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Category: Main Dish
Prep Time: Cook Time: Total Time:
I frozen pie crust or your own crust
1 garlic bulb, roasted
1/2 cup parsley (Itailan flat leaf)
1 cup spinach leaves with no stems (packed tightly in cup)
6 oz. cream cheese
4 oz. half-and-half cream
3 eggs, beaten
Salt and pepper to taste
Pre-bake the pie crust according to manufacturer's instructions. Cool. Roast the garlic cloves until soft. *see note
Remove garlic from peels and mash.
Cook the parsley and spinach in water until tender, 8-10 minutes. Drain and rinse with cold water. Squeeze out as much liquid as possible and chop finely. Mix in the garlic paste and spread the mixture evenly over the bottom of the pie crust. Mix thoroughly the cream cheese and the cream. Add the beaten eggs. Season with salt and pepper. Pour the egg-cheese mixture over the parsley-spinach-garlic paste and bake at 350 degrees F until set, about 25 minutes (Cover edges of crust with foil if it is getting too brown.)
********************************************
Roast Garlic
Preheat oven to 375 degrees F.
Turn the whole bulb of garlic on its side, and with a sharp knife, cut off the top 1/3rd of the bulb. Be sure to cut the top (pointed end), and not the bottom (flat, root end).
Place each whole garlic on a piece of foil, about 8-inches square, with the cut side up. Drizzle one teaspoon of olive oil over the cut surface, and sprinkle with salt. Draw up the foil and wrap the garlic to seal (the bulbs will look like chocolate kisses when wrapped).
Place in a baking dish and roast for 45-60 minutes, depending on size, until the garlic is soft, and golden-brown. Remove from foil, and serve. The cloves will pop right out of the paper skin when squeezed. Roast several at one time and refrigerate for later use.
(can bake when baking crust if temp is same)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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