Spinach Tart With Onion Rings
|Whole wheat breadcrumbs||2 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon|
|Baked basic short pastry shell||1 (10 Inch)|
|Fresh spinach||1 Pound, thoroughly rinsed|
|Vegetable oil||5 Tablespoon (Preferably Cold Pressed Safflower)|
|Finely chopped onion||1 Cup (16 tbs) (Yellow Colored)|
|Finely chopped garlic||1⁄2 Teaspoon|
|Herb salt/Vegetable salt||To Taste|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||1 Pinch|
|Milk/Double strength reconstituted nonfat dry milk||2 1⁄4 Cup (36 tbs), scalded|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Onion rings||16 (0.5 Inch Thick, For Garnish)|
|Unbleached all purpose flour/Whole wheat pastry flour||1 Tablespoon|
|Egg||1 , beaten|
|Whole wheat breadcrumbs||3⁄4 Cup (12 tbs) (Adjust Quantity As Needed)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying, Preferably Cold Pressed Safflower)|
For crust: Preheat oven to 350Â°F.
Combine breadcrumbs and cheese and sprinkle over bottom of shell.
For filling: Place spinach in bottom of large saucepan and sprinkle with small amount of water.
Cover and cook over high heat, turning leaves a few times, until wilted.
Transfer to colander and drain well, pressing spinach with back of spoon to remove excess moisture.
Chop spinach finely and set aside.
Heat 1 tablespoon oil in medium skillet over low heat.
Add onion and garlic and cook 3 minutes, stirring occasionally.
Season with salt.
Blend in spinach.
Remove from heat and set aside.
Combine eggs, egg yolks, mustard and red pepper in medium bowl and whisk until well blended.
Add remaining 4 tablespoons oil with milk and mix well.
Blend in spinach mixture.
Spoon into prepared shell.
Sprinkle with 2 tablespoons cheese.
Bake until filling is set, about 30 minutes.
Remove from oven and sprinkle with remaining cheese.
Let cool while preparing garnish.
For garnish: Dust onion rings lightly with flour, shaking off excess.
Brush with beaten egg, then coat evenly with crumbs.
Pour oil into deep saucepan or deep fryer to depth of 2 to 3 inches and heat to 350Â°F.
Add onion rings in batches and fry until golden brown, about 2 to 3 minutes.
Transfer to paper towels using slotted spoon and drain well.
Arrange onion rings in overlapping circle around edge of tart.