Spinach and White Bean Tart

So there I was with a day off on a rainy Friday... Brian at work...  me snuggled in bed with my furry sous chef... watching an Animal Cops marathon on TV... watching people starving their horses and abusing their puppies while I'm hugging the stuffing out of my own pup. I gotta stop watching this because it's making me so mad.

So I head into the kitchen and begin to tackle a recipe I've had in mind for a while. I make the dough and then start on the filling while it rests in the refrigerator. By the time my filling is prepped and cooled, it's time to roll out the dough. I feed and walk my furry girl while the tart is in the oven. And by the time we're back and ready to snuggle in bed again, the tart is done...and deeelicious! Enjoy!




Ingredients

For the Crust:
2 1/2 Cups all purpose flour plus extra for rolling out dough
1 Teaspoon salt
2/3 Cup low-fat buttermilk
1/2 Cup olive oil
1/4 Cup panko (or plain) breadcrumbs

Combine the flour and salt in a bowl.  Make a well in the center and add the buttermilk and olive oil.  Stir together until well combined, wrap in plastic and refrigerate for at least one hour.

For the Filling:
1 Onion, chopped
4 Cloves garlic, minced
1 Teaspoon rosemary, chopped
1 Tablespoon olive oil
1/2 Cup cooked spinach (frozen is fine)
1 15 oz. Can white beans, rinsed and drained
2 Eggs
1/4 Cup low fat milk
1/2 Cup shredded cheese of choice (I used white cheddar)
Salt & pepper to taste

In a large pan, over medium heat, saute the onion, garlic and rosemary in the olive oil until soft and translucent.  Add the beans and spinach and continue cooking for another couple of minutes.  Season with salt and pepper and remove from the heat to cool.

In a separate bowl, whisk together the eggs and milk.  When the onion mixture has cooled, add it to the tart pan.  Pour the egg mixture over it and top with the shredded cheese. When you're ready to assemble the tart, divide the dough in half.  Roll out one half into a circle large enough to fit into a 9" tart pan.  The edges of the dough should slightly overhang the pan.  Spread the breadcrumbs over the dough.

Pour the filling into the pan and roll out the second ball of dough as instructed above.  Fit it over the top of the tart and pinch the edges to create a good seal.  Cut a couple of steam holes into the top of the crust and bake in a preheated 350 degree oven for one hour.  Allow to cool slightly before removing from the pan.

Note:  If you're using a fluted tart pan and you want your dough to have tight edges, run your rolling pin lightly over the rim.  That will allow you to peel away the excess dough easily.  I use the excess to make decorations for the top of the crust.