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Spinach and vegetable pies and tarts

Explore 46 recipes, 1 article, 13 videos, and more

Apple and Red Onion Caraway Tart

Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 1 1/2 teaspoons whole caraway seeds
  • 1 cup unsalted butter (2 sticks), cut into small pieces, plus 4 tablespoons for filling
  • 1/4 to 1/2 cup ice water
  • 4 Granny Smith apples
  • 4 medium red onions, about 6 ounces each
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 2 ounces blue cheese, crumbled
  • Vegetable-oil cooking spray
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Spinach, Pancetta, and Roasted Garlic Tart

Ingredients
  • 2 heads garlic
  • All-purpose flour, for rolling
  • Pate Brisee
  • 2 tablespoons water
  • 2 one-pound bunches spinach, stemmed and washed
  • 1 tablespoon extra-virgin olive oil
  • 5 ounces thinly sliced pancetta, minced
  • 3 medium yellow onions, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 cups freshly grated (8 ounces) Parmigiano-Reggiano cheese
  • 4 large eggs
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Spanakopita

Other Ideas:
Greek, Phyllo, Spinach
Ingredients
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 1 pound frozen phyllo pastry
  • 4 bunches (3 1/4 pounds) fresh spinach, washed, stemmed, coarsely chopped
  • 1 1/2 cups finely chopped scallion, light-green and white parts only
  • 1 cup finely chopped flat-leaf parsley
  • 6 large eggs, beaten
  • 1/2 pound small-curd cottage cheese
  • 1 pound feta cheese, crumbled
  • 2 tablespoons fresh chopped dill
  • 1/4 cup uncooked cream of wheat
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Tomato Cobbler

Other Ideas:
Side dishes, Tomatoes
Ingredients
  • Unsalted butter, for baking dish
  • 3 pounds ripe tomatoes (about 8 to 10 medium), cored and cut into wedges
  • 1 tablespoon cornstarch
  • Coarse salt and freshly ground black pepper
  • 1 cup all-purpose flour, plus more if needed
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into large pieces
  • 1 large egg, beaten
  • 3/4 cup buttermilk, plus more if needed
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Pissaladiere

Other Ideas:
French, Onions
Ingredients
  • 3/4 cup warm water (105 degrees to 115 degrees)
  • 1 tablespoon water
  • 3 sprigs fresh thyme
  • 3 sprigs fresh flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1 fresh bay leaf
  • 2 teaspoons fine sea salt
  • 1 teaspoon active dry yeast
  • 1 tablespoon extra-virgin olive oil, plus more for bowl and baking pan
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 2 pounds onions, thinly sliced
  • 4 medium garlic cloves, finely chopped
  • 1 3/4 cups bread flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • 12 anchovy fillets, halved lengthwise
  • 2 ounces Nicoise olives, pitted and halved lengthwise
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Spinach and Ham Pie

Ingredients
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup heavy cream
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling
  • 3 teaspoons coarse salt
  • 3 (10-ounce) packages fresh spinach, stemmed and washed well, with water still clinging to the leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 pound fresh ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 3 large eggs, lightly beaten (1 reserved for egg wash)
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces best-quality ham, cut in 1/4-inch cubes (optional)
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Spinach-Sorrel Tarts

Time:2 hours 50 mins
Ingredients
  • All-purpose flour, for rolling
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 cups all-purpose flour
  • Coarse salt
  • 3 1/2 cups thinly sliced onions (1 pound)
  • 1 teaspoon sugar
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces
  • 1 teaspoon coarse salt
  • Pinch of red-pepper flakes
  • 1 1/2 teaspoons coarsely ground pepper
  • 1/2 pound spinach, stems removed
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • 1/2 pound sorrel
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Shiitake and Egg Tart

Time:1 hour
Ingredients
  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 3/4 pound shiitake mushrooms, stemmed and large ones halved
  • 1 tablespoon chopped fresh tarragon leaves, plus more for serving
  • Coarse salt and ground pepper
  • 6 large eggs
  • Grated Parmesan, for serving
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Tomato Tartlets

Time:40 mins
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Tomato Tart

Ingredients
  • 2 heads garlic
  • 2 teaspoons garlic confit puree
  • 2 cups all-purpose flour, plus extra for work surface
  • 6-7 pounds (about 24) vine-ripe tomatoes, peeled, seeds and juice removed
  • 2 tablespoons olive oil
  • Olive oil
  • 1 teaspoon sugar
  • 1 1/4 cups grated Comte cheese
  • 3/4 teaspoon salt
  • 8-10 sprigs thyme, reserving some for garnish
  • Salt and pepper
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
  • 1 egg, lightly beaten
  • 2-3 tablespoons cold water
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