Barney Butter Spinach & Toasted Almond Tart

September 23, 2010

Serves 8

This recipe was created by Michele Thompson, MS, Channel Editor for SheKnows.com and Food Editor for ChefMom.com

In addition to being a great recipe writer, Michele is an adventurous – and primarily healthy – personal chef.

A delectable brunch dish that is as fragrant as it is delicious. The almonds and almond butter in the crust give it a nutty aroma and mouth-filling texture that complements the spinach-rich custard.

Ingredients:

• 1 cup whole toasted almonds
• 1 cup all-purpose flour
• 1/4 teaspoon salt plus more for seasoning
• 1/2 cup crunchy Barney Butter
• 1-1/2 cups whole milk, divided
• 8 eggs
• Freshly ground black pepper to taste
• 1/2 teaspoon freshly grated nutmeg
• 3 (10-ounce) packages frozen spinach, thawed, squeezed well to remove excess liquid
• 1/2 cup toasted sliced almonds, optional

1. Preheat oven to 350 degrees F. and spray a 9-inch springform pan with nonstick cooking spray. Line the bottom of pan with a circle of parchment paper and spray paper with nonstick cooking spray. Set aside.
2. To make the crust, grind almonds in a food processor until fine. Add flour and salt and pulse to blend. Add almond butter and 1/2 cup milk and blend until a dough comes together. Dump onto a lightly floured surface and form into a flat disk. Use a rolling pin to roll out to about a 9-inch circle. Carefully lift dough (it won’t hold together like a pastry crust) and place in the bottom of the prepared pan. Use the bottom of a flat glass as well as your fingers to press dough onto sides and bottom of pan – make sure it comes 2 inches up the sides.
3. In a large bowl, whisk together eggs, remaining 1 cup milk, salt and pepper, and nutmeg until well-combined. Stir in spinach and pour into pan, making sure liquid does not exceed the top of the sides of the crust. Sprinkle with sliced almonds, if using. Bake 1 hour or until filling is set and crust is a golden brown. Filling will be a bit puffed when it comes out of the oven but will deflate upon cooling. Transfer to a wire rack to cool for at least 15 minutes. Remove sides of tart pan, slice and serve.