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Special equipment: Youll need a 10-inch tart pan with a removable bottom.
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For the pie crust: 1.
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Cut butter into 1/2 inch cubes and freeze for at least one hour.
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2.
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Place the flour and salt into the bowl of a food processor.
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Pulse 2-3 times (1 second pulses) to mix.
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3.
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Add the frozen butter cubes to the food processor bowl, and toss with a fork to coat.
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Continue pulsing to work the butter into the flour mixture, until the butter is the size of small peas.
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(This wil take about 8-12 pulses, depending on the size of the motor on the food processor.)
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4.
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While the food processor is running on high, slowly add the iced water through the feed tube, one tablespoon at a time, until the dough comes together and a stiff dough forms.
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(This process usually takes 15-20 seconds total in my 80s era food processor.)
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5.
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Dump the dough onto a clean, floured surface.
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Divide dough in half.
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Lightly shape each half into a ball, and then pat the ball into a 1/2 inch tall disk.
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Wrap the disks snugly in plastic wrap.
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Refrigerate dough for 30 minutes before rolling out.
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Or you can keep the dough disks tightly wrapped in plastic wrap until frozen and then place them in a freezer bag for long-term storage.
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Dough can be frozen for up to a month.
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Just let dough thaw overnight on the refrigerator before rolling out.
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NOTE: This will make enough pie dough for TWO tarts.
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Use one disk for this recipe, and freeze the other disk for another use or make your favorite pie recipe.
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For the tart: 1.
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Preheat the oven to 400 F. 2.
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To prep the tart pan: Remove the bottom of the tart pan, and trace the shape onto a piece of parchment paper with a pencil.
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Cut out the parchment circle.
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Reassemble the tart pan.
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Spray the bottom of the pan with non-stick baking spray and line it with the parchment circle.
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Spray the parchment as well.
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3.
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Roll out 1 disk of the above No Excuses Pie Dough on a floured surface (the size should be large enough to cover the bottom and sides of your prepared pan).
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Line the prepared 10-inch tart pan with the crust.
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Trim off any overhang of dough.
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4.
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Dock the pastry by pricking the bottom of the crust repeatedly.
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Place the pastry lined tart pan in the refrigerator while preparing the filling.
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5.
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Drain the thawed spinach in a colander, and then use clean hands to squeeze out any excess water.
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6.
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In a medium sized bowl bowl, whisk eggs until light and fluffy.
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Whisk the cheese into the eggs.
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7.
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Stir the spinach and the lemon zest into the egg mixture until combined.
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Season with kosher salt and pepper, to taste.
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(I usually start with 1/4 to 1/2 teaspoon salt and 1/4 teaspoon pepper.)
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8.
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Spoon the filling into the tart pastry, leveling the top with the spoon.
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9.
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Bake the tart in the preheated oven for 40 minutes, or until filling is firm.
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10.
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Cool the tart in the pan set on a wire rack.
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11.
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Serve at room temperature.
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12.
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Store leftover tart tightly wrapped in the refrigerator.
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Notes: This recipe is for a French style spinach tart.
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The filling is thin and compact, not thick and fluffy like a quiche.
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The tart should be served at room temperature.
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It can be eaten alone, with a side of bacon for breakfast, as a snack, or as a side dish with roasted or grilled meats.
