Spinach and bacon tart... perfect for breakfast or brunch...

Posted by Penny Moline on Friday, February 22, 2013 Under: Breakfast
8 slices bacon diced
2 Tablespoons butter
1 small onion chopped
2 pounds cooked spinach squeezed dried
3 tablespoons sour cream
1 teaspoon dried dill
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry
2 addional Tablespoons butter

saute bacon until crisp,  Drain.
melt butter
Add onion and saute until golden

Combine spinach, onion, sour cream, dill and lightly beaten eggs.  You can put this in a blender or food processor, or mix well by hand.
preheat oven to 300
grease an 8 inch round baking dish.
Divide puff pastry into 4 equal parts and roll each into an 8 inch round
reserve any pastry scraps
set one of the pastry rounds in the bottom of the greased dish.
Brush with melted butter
Add another pastry round
Top with spinach mixture and spread to with in one inch of the round... don't cover the entire top... or it will leak out
paint pastry's rim with some water to seal the next round
Add the other round and brush with melted butter.. ( all rounds are used.... two on the bottom, two on the top)
Press to seal
Roll out any scraps and cut into decorations, leaves, flowers, etc. and put on top of the last pasrty... Brush with melted butter
And bake 45 to 60 minutes until the puff pastry is golden brown and beautiful... ( this looks like a really hard dish to make... it is really pretty... but so easy)  If you don't like feta, consider using cream cheese, mozzerella chees, swiss cheese... whatever you like

In : Breakfast 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Spinach and bacon tart... perfect for breakfast or brunch...

Posted by Penny Moline on Friday, February 22, 2013 Under: Breakfast
8 slices bacon diced
2 Tablespoons butter
1 small onion chopped
2 pounds cooked spinach squeezed dried
3 tablespoons sour cream
1 teaspoon dried dill
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry
2 addional Tablespoons butter

saute bacon until crisp,  Drain.
melt butter
Add onion and saute until golden

Combine spinach, onion, sour cream, dill and lightly beaten eggs.  You can put this in a blender or food processor, or mix well by hand.
preheat oven to 300
grease an 8 inch round baking dish.
Divide puff pastry into 4 equal parts and roll each into an 8 inch round
reserve any pastry scraps
set one of the pastry rounds in the bottom of the greased dish.
Brush with melted butter
Add another pastry round
Top with spinach mixture and spread to with in one inch of the round... don't cover the entire top... or it will leak out
paint pastry's rim with some water to seal the next round
Add the other round and brush with melted butter.. ( all rounds are used.... two on the bottom, two on the top)
Press to seal
Roll out any scraps and cut into decorations, leaves, flowers, etc. and put on top of the last pasrty... Brush with melted butter
And bake 45 to 60 minutes until the puff pastry is golden brown and beautiful... ( this looks like a really hard dish to make... it is really pretty... but so easy)  If you don't like feta, consider using cream cheese, mozzerella chees, swiss cheese... whatever you like

In : Breakfast 

Next post: Banana Bread
Previous post: Lime Tequila Cod...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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