Rutabaga-Spinach Tart – a delicious recipe with breadcrumbs, all-purpose, Parmesan cheese, milk, frozen spinach, bacon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a baking sheet on bottom rack of oven. Heat oven to 400u00b0.
2
Peel rutabaga. Cut a thin slice from 1 side, allowing it to stand upright. Cut into 1/4-inch-thick slices.
3
Stir together breadcrumbs, flour, and 1/4 cup cheese in a shallow dish.
4
Dip 1 rutabaga slice in milk, and dredge in breadcrumb mixture. Place slice in center of a greased 8-inch round cakepan.
5
Cut remaining rutabaga slices in half. Dip half of slices in milk, and dredge in breadcrumb mixture. Arrange in pan, allowing outer edges of rutabaga to fit around edge of pan.
6
Drain spinach well, pressing between layers of paper towels. Arrange over rutabaga. Sprinkle with bacon and remaining 1/2 cup cheese, and drizzle with 2 tablespoons butter.
7
Dip remaining rutabaga slices in milk; dredge in breadcrumb mixture. Arrange over cheese. Drizzle with remaining 2 tablespoons butter. Top with a sheet of aluminum foil; press an 8-inch round cakepan onto tart. Place tart in oven on preheated baking sheet, and top with a large heavy skillet.
8
Bake at 400u00b0 for 40 to 45 minutes.
1135
kcal
Calories
82
g
Fat
27
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 rutabaga, 1 cup fine, dry breadcrumbs, 1/4 cup all-purpose flour, 3/4 cup grated Parmesan cheese, divided, and more.
Yes, Rutabaga-Spinach Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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