Recipe - Spinach Pancetta And Roasted Garlic Tart

2 Heads garlic
Flour for rolling
One half Recipe Pâte Brisée; (see
below)
2 bn Spinach (1 pound ea);
stemmed, washed
1 tablespoon Extravirgin olive oil
5 ounce Thinly cut or sliced up pancetta;
minced
3 md Yellow onions; finely
chopped
Coarse salt
Freshly ground pepper
2 cup Freshly grated
ParmigianoReggiano cheese
4 lg Eggs
=== PÂTE BRISÉE ===
2 One half cup Allpurpose flour
1 teaspoon Salt
1 teaspoon Sugar; optional
1 cup Cold unsalted butter; cut in
small pieces

PÂTE BRISÉE: In the bowl of a food processor, add flour, salt, and sugar.
All ingredients should be cold. Add the pieces of butter, and process for
approximately 10 seconds or until the mixture resemble a coarse meal. (To
mix by hand, combine the dry ingredients in a large mixing bowl. Using a
pastry blender or two table knives, cut in the butter until the mixture
resembles coarse meal.) Add One fourth to One half cup ice water, drop by drop, through
the feed tube with the machine running, just until the dough holds together
without being wet or sticky; do not process more than 30 seconds. Test the
dough at this point by squeezing a small amount together. If it is crumbly,
add a bit more water. Turn the dough out onto a large piece of plastic
wrap. Grasping the ends of the plastic wrap with your hands, press the
dough into a flat circle with your fists. This makes rolling easier than if
the pastry is chilled as a ball. Wrap the dough in the plastic, and chill
for at least an hour. (Makes two 8 to 10inch tarts) TART: Heat oven to
350 degrees. Place garlic in ovenproof dish, and bake until soft, 40 to 45
minutes. When cool enough to handle, cut 1/2inch off the top and squeeze
out pulp. Set aside. On a lightly floured surface, roll out pastry to a
thickness of 1/8inch. Place pastry in an 11inch tart pan; press to fit
into bottom and up the sides of pan. Trim excess pastry by rolling the
rolling pin across the top. Refrigerate for 1 hour. Heat oven to 375
degrees. Line pastry with parchment paper, pressing into the edges, and
fill with pie weights, beans, or rice. Place on baking sheet, and bake for
20 to 25 minutes. Heat 2 tablespoons water in a large sauté pan over medium
heat. Add spinach, cover and cook until spinach is barely wilted, 2 to 3
minutes. Remove with tongs to a colander, and set aside to cool. When
spinach is cool enough to handle, squeeze out excess water. Chop coarsely
and set aside. Heat olive oil in a large sauté pan over medium heat. Add
pancetta, and cook until pancetta has rendered much of its fat. Add onions,
and cook until softened, 7 to 10 minutes. Uncover, raise heat to high.
Stirring constantly, cook until mixture turns a rich golden brown, 3 to 5
minutes. Stir in the spinach and roasted garlic. Season with salt and
pepper. Turn the filling into a bowl, and cool. Blend in the cheese and
eggs. Pour filling into prepared tart shell. Bake until the filling is set
and the pastry browned, about 45 minutes. Cut into 8 wedges, and serve hot.
Serves 6 to 8.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 278 Calories (kcal); 6g Total Fat; (18% calories from fat);
10g Protein; 46g Carbohydrate; 125mg Cholesterol; 395mg Sodium Food
Exchanges: 2 One half Grain(Starch); One half Lean Meat; 1 Vegetable; 0 Fruit;
One half Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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