Try this Warm Spinach Portobello Tart with Roasted Tomato Vinaigrett recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. To make a crust: In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside. To make filling: Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside. In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm. To assemble: Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9432 - KATHY CARY/DREW NIEPORANT
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Serving Size: 1 Serving (4529g) | ||
Recipe Makes: 1 servings | ||
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Calories: 10409 | ||
Calories from Fat: 8889 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 987.7g | 1317 % | |
Saturated Fat 418.8g | 2094 % | |
Monounsaturated Fat 331.2g | ||
Polyunsanturated Fat 137g | ||
Cholesterol 1995.8mg | 614 % | |
Sodium 10134mg | 349 % | |
Potassium 6156.1mg | 162 % | |
Total Carbohydrate 287.5g | 85 % | |
Dietary Fiber 23.8g | 95 % | |
Sugars, other 263.6g | ||
Protein 141.1g | 202 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10409
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