Spinach and Gruyère Tart in a Three-Pepper Crust Recipe

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Spinach and Gruyère Tart in a Three-Pepper Crust
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Ingredients
15
Count
Nutrition
224
Calories
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Ingredients:

Directions:

  1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and peppers in a food processor; pulse 2 times. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. Place mixture in a bowl. Sprinkle surface with ice water, 1 tablespoon at a time; toss until moist and crumbly (do not form a ball). Place mixture on a lightly floured surface, and knead lightly 2 to 3 times. Press mixture into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.
  2. Preheat oven to 450°.
  3. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
  4. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove the remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with a piece of parchment paper; arrange pie weights or dried beans on paper. Bake at 450° for 20 minutes or until edge is lightly browned. Carefully remove pie weights and paper; cool on wire rack. Reduce oven to 400°.
  5. To prepare filling, bring a large saucepan of water to a boil. Add potatoes; cook 20 minutes or until tender. Cool; cut into 1/4-inch-thick slices. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion; sauté 5 minutes or until tender. Stir in 1/4 cup water. Add fresh spinach; cover and cook for 3 minutes or until the spinach wilts, stirring occasionally. Remove from heat; cool.
  6. Spoon half of spinach mixture into cooled crust. Arrange half of potato slices over spinach. Sprinkle with 1/4 teaspoon salt and 1/4 cup cheese. Repeat procedure with remaining spinach, potato, and salt. Pour egg substitute over mixture. Sprinkle with remaining 1/4 cup cheese. Bake at 400° for 25 minutes or until mixture is set and cheese is golden brown. Cool 15 minutes on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 223.52 Kcal (936 kJ)
Calories from fat 66.01 Kcal
% Daily Value*
Total Fat 7.33g 11%
Cholesterol 45.05mg 15%
Sodium 445.71mg 19%
Potassium 448.28mg 10%
Total Carbs 32.55g 11%
Sugars 2.67g 11%
Dietary Fiber 1.9g 8%
Protein 7.53g 15%
Vitamin C 16.2mg 27%
Vitamin A 0.1mg 2%
Iron 61.8mg 344%
Calcium 78.6mg 8%
Amount Per 100 g
Calories 148.08 Kcal (620 kJ)
Calories from fat 43.73 Kcal
% Daily Value*
Total Fat 4.86g 11%
Cholesterol 29.85mg 15%
Sodium 295.27mg 19%
Potassium 296.98mg 10%
Total Carbs 21.56g 11%
Sugars 1.77g 11%
Dietary Fiber 1.26g 8%
Protein 4.99g 15%
Vitamin C 10.7mg 27%
Iron 41mg 344%
Calcium 52.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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