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Spinach+Scallion Savory Torte

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savory spinace torte, torte recipe, savory tart recipe, quiche, a stack of dishes

Because I’m not always in the mood to make a traditional pastry crust, this recipe for my spinach and scallion savory torte is fantastic. 

Nothing beats the flakey rich taste of a traditional pastry crust, but sometimes, the fact is that I don’t always enjoy de-misting the fine layer of flour dust off my black counters. Not only that, but these days I try to shy away from things that are made with so much butter or fats. Using polenta as the base and layer of the torte not only is snap easy, it’s also so much more nutritionally rich than standard crust. 

I really like the dense corn-y layer of polenta, it gives this dish a little more heft, making it a perfect dish for a Sunday Brunch, a luncheon or a light supper. And look how pretty! Because it’s also made with skim milk and light goat cheese, it’s not a bad thing to make for your lunch this week and pack off to work with you. Certainly this is far more appealing than that bologna sandwich you had in mind. {go ahead, make your co-workers jealous}

 

savory tart, savory torte, savory tart recipe, spinach, eggs, a stack of dishes

 

 

 

I don’t have any co-workers since I toil in solitude most days- but that’s about to change. I am juuuuuuuust about finished with all my school work, and just now tidying up all the loose ends for my graduation in May. These last 3 months have been nose to the grindstone (more like eyes squinting at my computer screen), and now I can finally start to ease up on the gas. My dear ol’ pal, Canon 5D, is back from the shop, better than ever. Soon I will be purchasing myself a delicious graduation gift- the new Canon 6D. 

The new camera will have some bells and whistles that I am looking forward to playing with, but I also am looking forward to creating some videos in the near future. My older camera with be “Camera B”, and together I think my two babies and I can do some quick spots for you that I hope you’ll enjoy. So you see, I NEED both cameras. Anyway, fun stuff coming up, so stay tuned for that.

polenta tart, savory tart, savory tart recipe, quiche

Spinach+Scallion Torte
This polenta lined torte is quick and easy to make and much healthier for you. This dish reheats beautifully making it great for getting a jump on a party, or for having on hand in your fridge to take off slices for your lunch or supper. Serves 8
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145 calories
15 g
143 g
6 g
9 g
2 g
215 g
424 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
215g
Servings
8
Amount Per Serving
Calories 145
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 143mg
48%
Sodium 424mg
18%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 1g
Protein 9g
Vitamin A
88%
Vitamin C
22%
Calcium
10%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 cup polenta or fine corn meal
  2. 3 cups of water
  3. .5 teaspoon salt
  4. 1 large bunch of fresh spinach leaves, about 6oz, washed
  5. 4 scallions, greens and whites, sliced thin
  6. 6 large eggs
  7. .5 cup skim milk
  8. .5 teaspoon salt
  9. .25 teaspoon pepper
  10. 2 ounces reduced fat goat cheese
Instructions
  1. Preheat the oven to 350 degrees, and prepare an 8" springform pan with cooking spray.
  2. In a large pot bring 3 cups of water to the boil. Stir water with a whisk to create a whirlpool and slowly stream in the polenta. Keep stirring as the polenta thickens for another 2-3 minutes.
  3. When the polenta is thick and starts to pull away from the pan, pour into the prepared springform pan.
  4. Using a spoon, spread the polenta evenly along the bottom and up the sides of the pan to the top. This will create the shell for the custard filling to rest in.
  5. Arrange the spinach leaves evenly, but without too much fuss, on the top of the polenta.
  6. In a medium sized bowl combine the milk, eggs, salt and pepper and whisk to thoroughly combine. Pour over the spinach, then sprinkle the scallions on top.
  7. Lastly, crumble the goat cheese in large chucks evenly over the top.
  8. Place the torte in the middle of the oven and bake until the center is set and springy to the touch. Mine took about 40 minutes.
  9. Allow to cool for about 10 minutes before removing from the pan and serving.
  10. Enjoy!
Adapted from from Donna Hay
beta
calories
145
fat
6g
protein
9g
carbs
15g
more
Adapted from from Donna Hay
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Savory Scallion Dill Pancakes with Feta

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Buttermilky tang mixed with the freshness of the dill. The char on the scallions give a sharp onion bite. Salty feta is the creamy thanks to the crunch of the crust.

Enjoy with your early evening cocktail, or crisp Sauvignon Blanc.

Happy Weekend.

Savory Scallion Dill Pancake
 
This is a good “back pocket” recipe for an impromptu gathering, when you need a nibble so soak up good wine with good company. Poach and egg and make it a savory breakfast treat.
 
Makes 16- 2.5″ pancakes
 
 
2 cups of all purpose flour
1T baking powder
1/2 t salt
2T fresh dill, minced
2 eggs
2 cups buttermilk
4 scallion, cut into fine rounds
1T olive oil
1-2 oz of fresh feta
 
In a mixing bowl, combine the flour, baking powder, salt and dill. Mix thoroughly.
 
In a separate cup, combine the buttermilk and eggs and beat smooth.
 
Add the buttermilk into the dry and gently combine, taking care not to over mix. A few lumps or streaks of of flour is preferable to over mixing.
 
In a frying pan warm the oil over medium heat. Add the scallions and fry for 2 minutes until they start to sizzle.
 
Add dollops of batter over the scallions and cook until the edges start to firm and brown. Turn and fry on the other side.
 
Transfer to a warm platter and sprinkle with crumbled feta and serve.

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Zucchini Roll Ups with Provencal Roasted Tomatoes: And the Camera Calamity

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One of the worst things happened to me yesterday. Not a tragedy, but certainly a calamity that has left me unsettled and distraught: My camera done got broke.
It’s not hard to imagine the fact that I use my camera just about every day. If I’m not shooting actual food for myself or for my internship, I am practicing technique, or {attempting to} teaching myself new things. It might surprise you to know that I photograph far more things than I publish. Sometimes because they are just studies, but sometimes, (and I hate to admit this), yes sometimes, things turn out dreadfully. It has been known to happen that I have trashed and completely reshot an entire recipe several times until I felt I got it.
This is, in fact, a new sort of me.

This is not to suggest anything except that I am learning to be a nit picker. Since this is not a genetic proclivity, I have a long way to go. At times it can be a bothersome struggle, but I am learning that there is  music in the process for me. Perhaps what I am really getting at is not that I am learning to be overly critical, but to go past the point of “good” creation. It’s a different realm, it’s the practice of getting to a better quality of “yes”. Sometimes it’s satisfying, mostly it’s satisfying. Some days it’s downright aggravating.

Like I said, I am nascent at this new phase. I have many baby steps ahead of me.

But today I’ve experienced a mechanical failure, and so I am derailed for the week. My beloved Canon 5D has dislodged its mirror. For those who don’t know: The mirror is behind the lens in front of the sensor. It’s main function is to reflect what you see through the lens up into the view finder so you can actually see through the camera. When you press the shutter button, the mirror flips up and allows light to enter through the lens, hit the sensor in the back of the camera, and VIOLA! record the image onto the sensor.

According to the web, I am not alone in this problem. A factory defect (bad glue?) is the culprit. So cheery Graydon at the other end of the 1-800 number, assured me that a ticket and tag and assessment etc etc will be swiftly executed, and without delay or cost my baby shall be repaired. *sigh*

His idea of swiftly was a week to ten days- an interminable amount of time to my mind. Good god.

So! Onward to Plan B. I have a point and shoot, I have my iPhone and I have plenty of other things to do. I shall make the most of it, I shall rise in the face of adversity, I shall most likely learn something very good! So thank you very much. Again… *sigh*

The breakdown occurred halfway through this shoot, specifically while I was taking a shot of the zucchini being grilled (hence no photo, sorry). Perhaps you can’t tell, that would be nice.

As a result this shoot did not turn out to the “yes” I was hoping for. I decided to let that go, it’s the karmic dada of this recipe. It was “meant” to be this way. It’s the Art of the recipe expressed. {gawd}

However, let me be clear, this only goes for the photography. The styling could have been better, I could have been a bit more creative in the shooting process, but the recipe is quite lovely.

This is a perfect dish for a luncheon or a light supper. Tangy goat cheese is rolled up in thin strips of grilled zucchini and paired with roasted tomatoes that are so sweet and flavorful, and still quite juicy.

The rolling is a little fiddly, but laying the zucchini down on a layer of plastic wrap is a fantastic tool. I really hope you enjoy this one.

Zucchini Roll-Up with Provencal Tomatoes
The rolling makes this dish look a bit fancy, but it’s really pretty easy to do, and little touches like this make the simple so special. The rolls can be made ahead of time and, either quickly rewarmed, or served at room temperature.
 
Serves 2
 
10 medium Campari tomatoes
2 cloves garlic, minced
1T olive oil
1T dried basil
S&P
2 large zucchini
1 oz goat cheese
1/2 cup part skim ricotta
S&P
 
Preheat the oven to 425˚
 
Slice the tomatoes in half through the midsection. Place tomatoes into a bowl with the garlic, oil, basil, S&P (to taste) and toss to combine ingredients.
 
Place the tomatoes skin side down into a roasting pan and spoon any remaining marinade over the top. Place into the oven and roast until the tomatoes start to shrink, about 35 minutes.
 
Slice the zucchini in thin strips along the long end of the squash. Heat a grill pan on the stove, spritz with cooking spray and grill until mostly done. The squash will continue to cook after you remove them from the heat, if you cook it to perfection on the grill they will turn to mush as they cool and not be sturdy enough to roll. The zucchini should show some opaqueness in the flesh, and the green skin should be bright.
 
In a food processor combine the goat cheese and ricotta and a pinch of salt and puree smooth.
 
Lay down a sheet of plastic wrap on your counter and line up the zucchini on it, overlapping. Carefully spread the cheese mixture in a thin layer, then using the plastic wrap for support, roll up the zucchini, sushi style.
 
Carefully unroll the zucchini onto the cutting board, seam side down, then cut in half.
 
Serve half a roll and half the tomatoes. A drizzle of fruity olive oil would be nice here, and a slice or two of peasant bread would be perfection.
 
Enjoy!