Wednesday, February 19, 2014
Skinny Spinach Tart with a Squash Crust
Quiches and tarts and hand pies...sweet or savory....I love pretty much all foods in a crust. The trouble is that, no matter how much you skinny up the filling, there's all that butter in the crust. I have made olive oil doughs before that are tasty and much healthier but still contain the calories. What to do?
1 Cup all purpose flour
1/2 Cup cooked squash (use any cooked squash including canned unsweetened pumpkin)
2 Tablespoons olive oil
1 Teaspoon baking powder
1/2 Teaspoon salt
2 Tablespoons low fat milk
1 Package (10 oz.) frozen spinach, thawed
1 Tablespoon olive oil
1 Clove garlic, peeled and minced
1 Tablespoon all purpose flour
1 Cup low fat milk
Small pinch of nutmeg
Salt & pepper to taste
2 Tablespoons grated Parmesan cheese
While the crust is baking, make the filling by adding the olive oil and garlic to a large saute pan. Cook on low heat for a couple of minutes, just until the garlic softens but doesn't brown. Raise the heat to medium, add the flour and whisk together until a paste forms. Slowly whisk in the milk and continue cooking until the mixture thickens a bit. Whisk in the nutmeg and add the spinach. Season to taste with salt and pepper and allow to cool for a few minutes.
Add the spinach filling to the crust and sprinkle on the Parmesan cheese. Return to the oven for an additional 25 minutes. Makes 8 servings at less than 150 calories per slice.
Labels: Quiches/Savory Tarts