Spinach & Leek Tart

Ingredients

• 2 pounds fresh spinach, chopped 
  (or 2 10-ounce packages frozen spinach, 
    thawed and drained well) 

• 2 cups chopped leeks, or green onions 

• 1 ½ cups finely chopped Italian parsley 

• 10 tablespoons butter 

• Juice of ½ lemon 

• Pinch of sugar (optional) 

• 8 eggs, well-beaten 

• Salt, pepper, and nutmeg to taste 

• Plain yogurt and/or sour cream

1. Combine the spinach, leeks, and parsley.

2. In a large, heavy skillet, melt 8 tablespoons of the butter and cook the vegetables over medium heat until tender, about ½ hour. Be careful not to brown. 

3. Remove to a bowl and stir in the lemon juice and sugar.

4. When cool, stir in the beaten eggs. 

5. Add salt, pepper, and nutmeg. 

6. Heat the remaining 2 tablespoons of butter in a heavy 10-inch skillet. 

7. Add the spinach-egg mixture and sauté over very low heat. 

8. Cook, tightly covered, until the eggs are set and the bottom2 is slightly browned, about 20 minutes.

9. Brown the top2 under a preheated broiler.

10. Serve warm or at room temperature, cut in wedges.

Plain yogurt or a mixture of yogurt and sour cream makes an excellent sauce for these vegetarian tartlets. 

Serves 8 to 10.

Note: The tart may also be cut in small pieces and served as an hors d'oeuvre.

This recipe was excerpted with permission from The Great Country Inns of America Cookbook, published by Adams Media Corporation. http://adamsonline.com. This recipe is from the Barrows House, Dorset, Vermont 05251.

Info/Order this book.

About The Authors

James Stroman is a veteran inn-goer and prize-winning gourmet. He has served as president of his own food manufacturing firm and has authored several cookbooks, including Down Home Texas Cooking, Dining Out from Home, From Texas Kitchens, Prize Recipes from Great Restaurants--The Western States, and Prize Recipes from Great Restaurants--The Southern States & The Tropics.

The Barrows House grounds are part of a parcel of land that originally belonged to the Dorset church in 1784. The main inn's front rooms and those above were built in 1804. Much energy and time have been spent restoring and redecorating this lovely building and the surrounding corrages by Sally and Tim Brown, who bought the property in 1986. Chefs Tim Blackwell and Gary Walker provide the culinary expertise to prepare hearty breakfasts and full gourmet dinners daily. Visit their website at http://barrowshouse.com/